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 bathed in tangy salsa verde, wrapped snugly in whole wheat tortillas and crowned with a sprinkle of reduced-fat cheese. This dish combines fresh, zesty flavors with a satisfying texture and is perfect for a nutritious yet delicious meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

355kcal
Protein
38.1g
Fat
9.4g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla (40g)

1/2 cup Salsa Verde (120g)

1/4 cup Reduced-Fat Shredded Cheese (28g)

1 tbsp Fresh Cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Boil or poach the chicken breast until fully cooked, then shred it using two forks.

  • 3

    In a bowl, mix the shredded chicken with salsa verde to evenly coat the meat.

  • 4

    Place the whole wheat tortilla on a clean surface and spoon the chicken mixture in the center.

  • 5

    Sprinkle the reduced-fat shredded cheese on top of the chicken and add a few leaves of fresh cilantro.

  • 6

    Roll the tortilla tightly to enclose the filling and place it seam-side down in a lightly greased baking dish.

  • 7

    Bake for 10-12 minutes until the tortilla is slightly crispy and the cheese is melted.

  • 8

    Garnish with extra cilantro if desired 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 bathed in tangy salsa verde, wrapped snugly in whole wheat tortillas and crowned with a sprinkle of reduced-fat cheese. This dish combines fresh, zesty flavors with a satisfying texture and is perfect for a nutritious yet delicious meal any time of day.

NUTRITION

355kcal
Protein
38.1g
Fat
9.4g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla (40g)

1/2 cup Salsa Verde (120g)

1/4 cup Reduced-Fat Shredded Cheese (28g)

1 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Boil or poach the chicken breast until fully cooked, then shred it using two forks.

  • 3

    In a bowl, mix the shredded chicken with salsa verde to evenly coat the meat.

  • 4

    Place the whole wheat tortilla on a clean surface and spoon the chicken mixture in the center.

  • 5

    Sprinkle the reduced-fat shredded cheese on top of the chicken and add a few leaves of fresh cilantro.

  • 6

    Roll the tortilla tightly to enclose the filling and place it seam-side down in a lightly greased baking dish.

  • 7

    Bake for 10-12 minutes until the tortilla is slightly crispy and the cheese is melted.

  • 8

    Garnish with extra cilantro if desired and serve warm.