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

Enjoy these vibrant, homemade enchiladas filled with tender shredded chicken and smothered in a tangy salsa verde. Topped with a sprinkle of reduced-fat cheese and fresh cilantro, this dish delivers a satisfying mix of textures and bold flavors ideal for any meal of the day.

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NUTRITION

279kcal
Protein
36.1g
Fat
7.9g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Reduced-Fat Cheddar Cheese (shredded)

2 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.

  • 3

    In a bowl, mix the shredded chicken with the salsa verde until well combined.

  • 4

    Place a portion of the chicken mixture evenly onto each tortilla, and sprinkle with a little reduced-fat cheddar cheese.

  • 5

    Roll up the tortillas and arrange them in a lightly greased baking dish seam-side down.

  • 6

    Top the enchiladas with any remaining salsa verde and a sprinkle of cheese.

  • 7

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

  • 8

    Garnish with fresh cilantro before serving.

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

Enjoy these vibrant, homemade enchiladas filled with tender shredded chicken and smothered in a tangy salsa verde. Topped with a sprinkle of reduced-fat cheese and fresh cilantro, this dish delivers a satisfying mix of textures and bold flavors ideal for any meal of the day.

NUTRITION

279kcal
Protein
36.1g
Fat
7.9g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Reduced-Fat Cheddar Cheese (shredded)

2 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.

  • 3

    In a bowl, mix the shredded chicken with the salsa verde until well combined.

  • 4

    Place a portion of the chicken mixture evenly onto each tortilla, and sprinkle with a little reduced-fat cheddar cheese.

  • 5

    Roll up the tortillas and arrange them in a lightly greased baking dish seam-side down.

  • 6

    Top the enchiladas with any remaining salsa verde and a sprinkle of cheese.

  • 7

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

  • 8

    Garnish with fresh cilantro before serving.