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 enchiladas filled with tender shredded chicken, smothered in tangy salsa verde and sprinkled with a hint of melty, low-fat cheddar. This dish balances wholesome proteins with the mild sweetness of corn tortillas and the bright zing of salsa, perfect for lunch or dinner.

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NUTRITION

315kcal
Protein
35.5g
Fat
10.1g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Shredded Chicken

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Cheddar Cheese, shredded

2 tbsp Diced Red Onion

1 tsp Cumin

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, mix shredded chicken with diced red onion, cumin, garlic powder, and half of the salsa verde. Stir well to combine the flavors.

  • 3

    Warm the corn tortillas in a dry skillet for about 20 seconds on each side until pliable.

  • 4

    Spoon the chicken mixture evenly onto each tortilla, roll them up tightly, and place them seam side down in a lightly greased baking dish.

  • 5

    Pour the remaining salsa verde over the enchiladas and sprinkle the shredded low-fat cheddar cheese evenly on top.

  • 6

    Bake in the preheated oven for 15-18 minutes until heated through and the cheese is melted.

  • 7

    Serve warm and enjoy your balanced, protein-packed meal.

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 enchiladas filled with tender shredded chicken, smothered in tangy salsa verde and sprinkled with a hint of melty, low-fat cheddar. This dish balances wholesome proteins with the mild sweetness of corn tortillas and the bright zing of salsa, perfect for lunch or dinner.

NUTRITION

315kcal
Protein
35.5g
Fat
10.1g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Shredded Chicken

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Cheddar Cheese, shredded

2 tbsp Diced Red Onion

1 tsp Cumin

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, mix shredded chicken with diced red onion, cumin, garlic powder, and half of the salsa verde. Stir well to combine the flavors.

  • 3

    Warm the corn tortillas in a dry skillet for about 20 seconds on each side until pliable.

  • 4

    Spoon the chicken mixture evenly onto each tortilla, roll them up tightly, and place them seam side down in a lightly greased baking dish.

  • 5

    Pour the remaining salsa verde over the enchiladas and sprinkle the shredded low-fat cheddar cheese evenly on top.

  • 6

    Bake in the preheated oven for 15-18 minutes until heated through and the cheese is melted.

  • 7

    Serve warm and enjoy your balanced, protein-packed meal.