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 traditional enchiladas featuring tender shredded chicken enveloped in a tangy salsa verde, layered in soft corn tortillas and topped with a melty blend of cheddar cheese and a dollop of cooling nonfat Greek yogurt. Every bite delivers a lovely mix of textures and flavors, from the savory chicken and aromatic spices to the zesty salsa and creamy finish.

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NUTRITION

1,667kcal
Protein
156g
Fat
58.1g
Carbs
117g

SERVINGS

1 serving

INGREDIENTS

12 oz Boneless Skinless Chicken Breast (approx 340g)

8 Corn Tortillas (approx 240g total)

1 cup Shredded Cheddar Cheese (approx 112g)

1 cup Salsa Verde (approx 240g)

1/2 cup Nonfat Greek Yogurt (approx 120g)

1 medium Yellow Onion, chopped (approx 110g)

1 teaspoon Spices (Cumin, Garlic Powder, Salt, Pepper)

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PREPARATION

  • 1

    Place the chicken breast in a large pot with enough water to cover and add a pinch of salt. Bring to a gentle boil and simmer until cooked through, about 15-20 minutes.

  • 2

    While the chicken is cooking, sauté the chopped onion in a non-stick pan over medium heat until softened and translucent, about 5 minutes. Add the spices and stir to combine.

  • 3

    Remove the chicken from the pot and shred it using two forks. Mix the shredded chicken with the sautéed onions and half of the salsa verde in a bowl.

  • 4

    Preheat your oven to 375°F. Warm the corn tortillas lightly in a dry skillet or microwave to make them pliable.

  • 5

    Place a generous spoonful of the chicken mixture in the center of each tortilla, sprinkle with a little shredded cheddar cheese, and roll up tightly.

  • 6

    Arrange the rolled enchiladas in a baking dish. Pour the remaining salsa verde evenly over the top and sprinkle with the rest of the cheddar cheese.

  • 7

    Bake in the preheated oven for 15-20 minutes until the cheese is melted and the enchiladas are heated through.

  • 8

    Serve each enchilada with a dollop of nonfat Greek yogurt on top. Divide the dish into 4 servings, ensuring each provides approximately 416 calories and 39g protein.

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 traditional enchiladas featuring tender shredded chicken enveloped in a tangy salsa verde, layered in soft corn tortillas and topped with a melty blend of cheddar cheese and a dollop of cooling nonfat Greek yogurt. Every bite delivers a lovely mix of textures and flavors, from the savory chicken and aromatic spices to the zesty salsa and creamy finish.

NUTRITION

1,667kcal
Protein
156g
Fat
58.1g
Carbs
117g

SERVINGS

1 serving

INGREDIENTS

12 oz Boneless Skinless Chicken Breast (approx 340g)

8 Corn Tortillas (approx 240g total)

1 cup Shredded Cheddar Cheese (approx 112g)

1 cup Salsa Verde (approx 240g)

1/2 cup Nonfat Greek Yogurt (approx 120g)

1 medium Yellow Onion, chopped (approx 110g)

1 teaspoon Spices (Cumin, Garlic Powder, Salt, Pepper)

PREPARATION

  • 1

    Place the chicken breast in a large pot with enough water to cover and add a pinch of salt. Bring to a gentle boil and simmer until cooked through, about 15-20 minutes.

  • 2

    While the chicken is cooking, sauté the chopped onion in a non-stick pan over medium heat until softened and translucent, about 5 minutes. Add the spices and stir to combine.

  • 3

    Remove the chicken from the pot and shred it using two forks. Mix the shredded chicken with the sautéed onions and half of the salsa verde in a bowl.

  • 4

    Preheat your oven to 375°F. Warm the corn tortillas lightly in a dry skillet or microwave to make them pliable.

  • 5

    Place a generous spoonful of the chicken mixture in the center of each tortilla, sprinkle with a little shredded cheddar cheese, and roll up tightly.

  • 6

    Arrange the rolled enchiladas in a baking dish. Pour the remaining salsa verde evenly over the top and sprinkle with the rest of the cheddar cheese.

  • 7

    Bake in the preheated oven for 15-20 minutes until the cheese is melted and the enchiladas are heated through.

  • 8

    Serve each enchilada with a dollop of nonfat Greek yogurt on top. Divide the dish into 4 servings, ensuring each provides approximately 416 calories and 39g protein.