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

Delight in these savory enchiladas featuring tender shredded chicken wrapped in soft corn tortillas, smothered with a tangy salsa verde and a sprinkle of reduced-fat cheese. Each bite brings a vibrant burst of fresh flavors, accented with zesty lime and cilantro, perfect for a satisfying meal any time of the day.

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NUTRITION

354kcal
Protein
52.3g
Fat
9.0g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 Corn Tortilla

1/4 cup Salsa Verde

1/8 cup Reduced-Fat Shredded Cheese

1 tablespoon Lime Juice

1 tablespoon Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the shredded cooked chicken with salsa verde, lime juice, and chopped cilantro. Mix well.

  • 3

    Warm the corn tortilla in a skillet or microwave to make it pliable.

  • 4

    Spoon the chicken mixture onto the center of the tortilla and sprinkle with reduced-fat shredded cheese.

  • 5

    Roll the tortilla tightly and place it seam-side down in a small baking dish.

  • 6

    Bake for about 10 minutes until the cheese melts and the enchilada is heated through.

  • 7

    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

Delight in these savory enchiladas featuring tender shredded chicken wrapped in soft corn tortillas, smothered with a tangy salsa verde and a sprinkle of reduced-fat cheese. Each bite brings a vibrant burst of fresh flavors, accented with zesty lime and cilantro, perfect for a satisfying meal any time of the day.

NUTRITION

354kcal
Protein
52.3g
Fat
9.0g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 Corn Tortilla

1/4 cup Salsa Verde

1/8 cup Reduced-Fat Shredded Cheese

1 tablespoon Lime Juice

1 tablespoon Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the shredded cooked chicken with salsa verde, lime juice, and chopped cilantro. Mix well.

  • 3

    Warm the corn tortilla in a skillet or microwave to make it pliable.

  • 4

    Spoon the chicken mixture onto the center of the tortilla and sprinkle with reduced-fat shredded cheese.

  • 5

    Roll the tortilla tightly and place it seam-side down in a small baking dish.

  • 6

    Bake for about 10 minutes until the cheese melts and the enchilada is heated through.

  • 7

    Garnish with extra cilantro if desired and serve warm.