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 with tender shredded chicken bathed in a zesty salsa verde, all rolled in warm corn tortillas and topped with a light sprinkle of reduced-fat cheese and a hint of fresh lime. This dish delivers a delightful balance of savory and tangy flavors that brighten your meal at any time of the day.

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NUTRITION

375kcal
Protein
47.1g
Fat
7.1g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shredded Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Reduced-Fat Monterey Jack Cheese

1 Lime (squeeze)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas in a skillet or microwave to make them pliable.

  • 3

    In a mixing bowl, combine the shredded chicken with salsa verde to evenly coat the chicken.

  • 4

    Place an equal amount of the chicken salsa mixture onto each tortilla, then roll them tightly to form enchiladas.

  • 5

    Arrange the rolled enchiladas in a baking dish and spoon a little extra salsa verde over the top.

  • 6

    Sprinkle the reduced-fat cheese evenly over the enchiladas.

  • 7

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

  • 8

    Finish with a squeeze of fresh lime juice before serving.

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 with tender shredded chicken bathed in a zesty salsa verde, all rolled in warm corn tortillas and topped with a light sprinkle of reduced-fat cheese and a hint of fresh lime. This dish delivers a delightful balance of savory and tangy flavors that brighten your meal at any time of the day.

NUTRITION

375kcal
Protein
47.1g
Fat
7.1g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shredded Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Reduced-Fat Monterey Jack Cheese

1 Lime (squeeze)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas in a skillet or microwave to make them pliable.

  • 3

    In a mixing bowl, combine the shredded chicken with salsa verde to evenly coat the chicken.

  • 4

    Place an equal amount of the chicken salsa mixture onto each tortilla, then roll them tightly to form enchiladas.

  • 5

    Arrange the rolled enchiladas in a baking dish and spoon a little extra salsa verde over the top.

  • 6

    Sprinkle the reduced-fat cheese evenly over the enchiladas.

  • 7

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

  • 8

    Finish with a squeeze of fresh lime juice before serving.