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 a classic dish with tender shredded chicken smothered in tangy salsa verde, wrapped in soft corn tortillas, and finished with a sprinkle of reduced-fat cheese and black beans for an extra protein boost. This balanced meal perfectly harmonizes smoky spices with fresh salsa, making it a satisfying and nutritious option for dinner.

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NUTRITION

415kcal
Protein
43.4g
Fat
9.6g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Black Beans

1/4 cup Reduced-Fat Cheddar Cheese

1/2 medium Onion

2 cloves Garlic

1 teaspoon Cumin

1 teaspoon Chili Powder

Salt and Pepper to taste

2 tablespoons Fresh Cilantro

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Sauté the chopped onion and minced garlic in a nonstick skillet over medium heat until translucent.

  • 3

    Add shredded chicken (pre-cooked or poached chicken breast pulled apart) to the skillet along with cumin, chili powder, salt, and pepper. Mix well to coat evenly.

  • 4

    Stir in the salsa verde and black beans. Allow the mixture to warm through for a few minutes, letting the flavors meld.

  • 5

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

  • 6

    Spoon the chicken mixture onto each tortilla, sprinkle with reduced-fat cheddar cheese, and roll them tightly.

  • 7

    Place the enchiladas seam-side down in a baking dish. Pour a little extra salsa verde on top if desired.

  • 8

    Bake for 10-12 minutes until heated through and the cheese is slightly melted.

  • 9

    Garnish with fresh cilantro and serve immediately.

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 a classic dish with tender shredded chicken smothered in tangy salsa verde, wrapped in soft corn tortillas, and finished with a sprinkle of reduced-fat cheese and black beans for an extra protein boost. This balanced meal perfectly harmonizes smoky spices with fresh salsa, making it a satisfying and nutritious option for dinner.

NUTRITION

415kcal
Protein
43.4g
Fat
9.6g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Black Beans

1/4 cup Reduced-Fat Cheddar Cheese

1/2 medium Onion

2 cloves Garlic

1 teaspoon Cumin

1 teaspoon Chili Powder

Salt and Pepper to taste

2 tablespoons Fresh Cilantro

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Sauté the chopped onion and minced garlic in a nonstick skillet over medium heat until translucent.

  • 3

    Add shredded chicken (pre-cooked or poached chicken breast pulled apart) to the skillet along with cumin, chili powder, salt, and pepper. Mix well to coat evenly.

  • 4

    Stir in the salsa verde and black beans. Allow the mixture to warm through for a few minutes, letting the flavors meld.

  • 5

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

  • 6

    Spoon the chicken mixture onto each tortilla, sprinkle with reduced-fat cheddar cheese, and roll them tightly.

  • 7

    Place the enchiladas seam-side down in a baking dish. Pour a little extra salsa verde on top if desired.

  • 8

    Bake for 10-12 minutes until heated through and the cheese is slightly melted.

  • 9

    Garnish with fresh cilantro and serve immediately.