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 hugged by soft corn tortillas, all smothered in a tangy, homemade salsa verde and a light sprinkle of low-fat cheese. This dish is both satisfying and aligned with your nutritional goals, making it a flavorful option for any meal.

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NUTRITION

282kcal
Protein
40.4g
Fat
6.2g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 small Corn Tortillas

1/4 cup Salsa Verde

1/8 cup Low-Fat Shredded Cheese

Spices (cumin, garlic powder, salt, pepper) to taste

1 tbsp Lime Juice

1 tbsp Fresh Cilantro for garnish

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add the shredded chicken along with a sprinkle of cumin, garlic powder, salt, and pepper. Stir to coat evenly.

  • 2

    Warm the corn tortillas in a separate skillet or microwave until soft and pliable.

  • 3

    Mix the chicken with the salsa verde and lime juice to combine the flavors.

  • 4

    Place a generous spoonful of the chicken and salsa mixture onto each tortilla, then sprinkle lightly with low-fat shredded cheese.

  • 5

    Roll up the tortillas to form enchiladas and arrange them in a baking dish.

  • 6

    Optional: Bake in a preheated oven at 375°F for 5-7 minutes to melt the cheese slightly and warm everything through, or serve as is.

  • 7

    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 classic enchiladas featuring tender shredded chicken hugged by soft corn tortillas, all smothered in a tangy, homemade salsa verde and a light sprinkle of low-fat cheese. This dish is both satisfying and aligned with your nutritional goals, making it a flavorful option for any meal.

NUTRITION

282kcal
Protein
40.4g
Fat
6.2g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 small Corn Tortillas

1/4 cup Salsa Verde

1/8 cup Low-Fat Shredded Cheese

Spices (cumin, garlic powder, salt, pepper) to taste

1 tbsp Lime Juice

1 tbsp Fresh Cilantro for garnish

PREPARATION

  • 1

    Preheat a skillet over medium heat and add the shredded chicken along with a sprinkle of cumin, garlic powder, salt, and pepper. Stir to coat evenly.

  • 2

    Warm the corn tortillas in a separate skillet or microwave until soft and pliable.

  • 3

    Mix the chicken with the salsa verde and lime juice to combine the flavors.

  • 4

    Place a generous spoonful of the chicken and salsa mixture onto each tortilla, then sprinkle lightly with low-fat shredded cheese.

  • 5

    Roll up the tortillas to form enchiladas and arrange them in a baking dish.

  • 6

    Optional: Bake in a preheated oven at 375°F for 5-7 minutes to melt the cheese slightly and warm everything through, or serve as is.

  • 7

    Garnish with fresh cilantro and serve immediately.