Salsa Verde Shredded Chicken Enchiladas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Salsa Verde Shredded Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Salsa Verde Shredded Chicken Enchiladas

Experience a vibrant twist on classic enchiladas with tender shredded chicken smothered in tangy salsa verde, all wrapped in warm corn tortillas and finished with a sprinkle of melty low-fat cheese. This dish brings a lively burst of flavor and a satisfying blend of textures, perfect for a wholesome dinner that fuels your day.

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NUTRITION

367kcal
Protein
45.1g
Fat
10g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shredded Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

2 tablespoons Fresh Cilantro

1 tablespoon Lime Juice

1 teaspoon Ground Cumin

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the shredded chicken with salsa verde, lime juice, ground cumin, and chopped cilantro. Mix well so that the chicken is evenly coated.

  • 3

    Warm the corn tortillas in a dry skillet or microwave to make them pliable.

  • 4

    Spoon an even amount of the chicken mixture onto each tortilla, then roll them tightly to form enchiladas.

  • 5

    Place the rolled enchiladas in a baking dish, seam side down. Sprinkle the low-fat shredded cheese evenly over the top.

  • 6

    Bake in the preheated oven for 15-20 minutes, or until the cheese has melted and the enchiladas are heated through.

  • 7

    Garnish with extra cilantro if desired, and serve warm.

Salsa Verde Shredded Chicken Enchiladas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Salsa Verde Shredded Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Salsa Verde Shredded Chicken Enchiladas

Experience a vibrant twist on classic enchiladas with tender shredded chicken smothered in tangy salsa verde, all wrapped in warm corn tortillas and finished with a sprinkle of melty low-fat cheese. This dish brings a lively burst of flavor and a satisfying blend of textures, perfect for a wholesome dinner that fuels your day.

NUTRITION

367kcal
Protein
45.1g
Fat
10g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shredded Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

2 tablespoons Fresh Cilantro

1 tablespoon Lime Juice

1 teaspoon Ground Cumin

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the shredded chicken with salsa verde, lime juice, ground cumin, and chopped cilantro. Mix well so that the chicken is evenly coated.

  • 3

    Warm the corn tortillas in a dry skillet or microwave to make them pliable.

  • 4

    Spoon an even amount of the chicken mixture onto each tortilla, then roll them tightly to form enchiladas.

  • 5

    Place the rolled enchiladas in a baking dish, seam side down. Sprinkle the low-fat shredded cheese evenly over the top.

  • 6

    Bake in the preheated oven for 15-20 minutes, or until the cheese has melted and the enchiladas are heated through.

  • 7

    Garnish with extra cilantro if desired, and serve warm.