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 a vibrant burst of flavors with these Salsa Verde Shredded Chicken Enchiladas filled with tender chicken, infused with tangy salsa verde, nestled in soft corn tortillas, and topped with a sprinkle of melted reduced-fat cheese. Perfect for a satisfying dinner that balances lean protein with deliciously zesty accents.

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NUTRITION

329kcal
Protein
33.1g
Fat
9.7g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/3 cup Salsa Verde

2 Corn Tortillas

1/4 cup Reduced-Fat Shredded Cheese

2 tablespoons Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a pot, cook the chicken breast until fully cooked. Once cooled, shred the chicken using two forks.

  • 3

    Mix the shredded chicken with the salsa verde in a bowl until well coated.

  • 4

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

  • 5

    Spoon an even portion of the chicken mixture onto each tortilla and roll them up securely.

  • 6

    Place the rolled enchiladas in a baking dish and top evenly with the reduced-fat shredded cheese.

  • 7

    Bake in the oven for about 10-12 minutes until the cheese melts and the enchiladas are heated through.

  • 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 a vibrant burst of flavors with these Salsa Verde Shredded Chicken Enchiladas filled with tender chicken, infused with tangy salsa verde, nestled in soft corn tortillas, and topped with a sprinkle of melted reduced-fat cheese. Perfect for a satisfying dinner that balances lean protein with deliciously zesty accents.

NUTRITION

329kcal
Protein
33.1g
Fat
9.7g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/3 cup Salsa Verde

2 Corn Tortillas

1/4 cup Reduced-Fat Shredded Cheese

2 tablespoons Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a pot, cook the chicken breast until fully cooked. Once cooled, shred the chicken using two forks.

  • 3

    Mix the shredded chicken with the salsa verde in a bowl until well coated.

  • 4

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

  • 5

    Spoon an even portion of the chicken mixture onto each tortilla and roll them up securely.

  • 6

    Place the rolled enchiladas in a baking dish and top evenly with the reduced-fat shredded cheese.

  • 7

    Bake in the oven for about 10-12 minutes until the cheese melts and the enchiladas are heated through.

  • 8

    Garnish with fresh cilantro before serving.