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 filled with tender shredded chicken bathed in a tangy salsa verde, nestled in soft corn tortillas and lightly topped with a sprinkle of reduced-fat cheese. This dish delivers a satisfying mix of flavors and textures, perfect for a fulfilling meal.

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NUTRITION

335kcal
Protein
40.4g
Fat
10.6g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

1 tbsp Fresh Cilantro

1 tbsp Lime Juice

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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

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

  • 4

    Lay out each tortilla and spoon the salsa verde chicken mixture into the center.

  • 5

    Sprinkle a light layer of reduced-fat cheese over the filling, then roll each tortilla tightly to form enchiladas.

  • 6

    Place the enchiladas seam-side down in a baking dish.

  • 7

    Drizzle any remaining salsa verde over the top and finish with an extra sprinkle of cheese if desired.

  • 8

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

  • 9

    Garnish with fresh cilantro and a drizzle of lime juice 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 twist on classic enchiladas filled with tender shredded chicken bathed in a tangy salsa verde, nestled in soft corn tortillas and lightly topped with a sprinkle of reduced-fat cheese. This dish delivers a satisfying mix of flavors and textures, perfect for a fulfilling meal.

NUTRITION

335kcal
Protein
40.4g
Fat
10.6g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

1 tbsp Fresh Cilantro

1 tbsp Lime Juice

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

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

  • 4

    Lay out each tortilla and spoon the salsa verde chicken mixture into the center.

  • 5

    Sprinkle a light layer of reduced-fat cheese over the filling, then roll each tortilla tightly to form enchiladas.

  • 6

    Place the enchiladas seam-side down in a baking dish.

  • 7

    Drizzle any remaining salsa verde over the top and finish with an extra sprinkle of cheese if desired.

  • 8

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

  • 9

    Garnish with fresh cilantro and a drizzle of lime juice before serving.