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 twist on classic enchiladas featuring tender shredded chicken enveloped in warm corn tortillas, smothered in a tangy and fresh salsa verde, and lightly topped with melted low-fat cheese and a dollop of creamy nonfat Greek yogurt. This dish blends smoky, spicy, and zesty flavors for a balanced, satisfying meal.

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NUTRITION

397kcal
Protein
51g
Fat
9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 ounces shredded chicken breast

2 corn tortillas (approx. 30g each)

1/3 cup salsa verde

1/4 cup low-fat shredded cheese

2 tablespoons nonfat Greek yogurt

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

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

  • 4

    Place a portion of the chicken mixture onto each tortilla and roll tightly.

  • 5

    Arrange the rolled tortillas in a baking dish and sprinkle the low-fat cheese over the top.

  • 6

    Bake in the preheated oven for 10-12 minutes until the cheese is melted and the enchiladas are heated through.

  • 7

    Serve hot with a dollop of nonfat Greek yogurt on top for added creaminess.

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 twist on classic enchiladas featuring tender shredded chicken enveloped in warm corn tortillas, smothered in a tangy and fresh salsa verde, and lightly topped with melted low-fat cheese and a dollop of creamy nonfat Greek yogurt. This dish blends smoky, spicy, and zesty flavors for a balanced, satisfying meal.

NUTRITION

397kcal
Protein
51g
Fat
9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 ounces shredded chicken breast

2 corn tortillas (approx. 30g each)

1/3 cup salsa verde

1/4 cup low-fat shredded cheese

2 tablespoons nonfat Greek yogurt

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

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

  • 4

    Place a portion of the chicken mixture onto each tortilla and roll tightly.

  • 5

    Arrange the rolled tortillas in a baking dish and sprinkle the low-fat cheese over the top.

  • 6

    Bake in the preheated oven for 10-12 minutes until the cheese is melted and the enchiladas are heated through.

  • 7

    Serve hot with a dollop of nonfat Greek yogurt on top for added creaminess.