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 a tangy salsa verde, tucked into warm corn tortillas, and lightly finished with a sprinkle of low‐fat cheese and a drizzle of olive oil. Bursting with flavor and texture, this dish is a wholesome, satisfying meal that perfectly blends zesty, savory, and fresh notes.

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NUTRITION

305kcal
Protein
36.3g
Fat
10.6g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast (cooked, shredded)

1 Corn Tortilla (per enchilada)

1/8 cup Low-Fat Shredded Cheese

1/4 cup Salsa Verde

2 Tbsp Diced Red Onion

1 tsp Olive Oil

1 Tbsp Fresh Cilantro (garnish)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred the cooked chicken breast using two forks or your hands.

  • 3

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

  • 4

    Mix the shredded chicken with salsa verde and diced red onion in a bowl.

  • 5

    Place a generous spoonful of the chicken mixture in the center of each tortilla, sprinkle a little low-fat cheese on top, then roll them tightly.

  • 6

    Arrange the rolled enchiladas in a baking dish, drizzle with olive oil, and sprinkle a little extra cheese if desired.

  • 7

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

  • 8

    Garnish with fresh cilantro and serve warm.

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 a tangy salsa verde, tucked into warm corn tortillas, and lightly finished with a sprinkle of low‐fat cheese and a drizzle of olive oil. Bursting with flavor and texture, this dish is a wholesome, satisfying meal that perfectly blends zesty, savory, and fresh notes.

NUTRITION

305kcal
Protein
36.3g
Fat
10.6g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast (cooked, shredded)

1 Corn Tortilla (per enchilada)

1/8 cup Low-Fat Shredded Cheese

1/4 cup Salsa Verde

2 Tbsp Diced Red Onion

1 tsp Olive Oil

1 Tbsp Fresh Cilantro (garnish)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred the cooked chicken breast using two forks or your hands.

  • 3

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

  • 4

    Mix the shredded chicken with salsa verde and diced red onion in a bowl.

  • 5

    Place a generous spoonful of the chicken mixture in the center of each tortilla, sprinkle a little low-fat cheese on top, then roll them tightly.

  • 6

    Arrange the rolled enchiladas in a baking dish, drizzle with olive oil, and sprinkle a little extra cheese if desired.

  • 7

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

  • 8

    Garnish with fresh cilantro and serve warm.