Creamy Salsa Verde Chicken Enchiladas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Salsa Verde Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Salsa Verde Chicken Enchiladas

Enjoy a flavorful twist on classic enchiladas with tender shredded chicken bathed in a creamy salsa verde sauce, wrapped in a soft corn tortilla, and topped with a sprinkle of reduced-fat cheese, a dollop of low-fat sour cream, and a fresh slice of avocado. This dish balances zesty and creamy textures, offering a satisfying and nutritious meal.

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NUTRITION

380kcal
Protein
36.5g
Fat
14g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken Breast

1 Corn Tortilla

1 oz Reduced-Fat Cheddar Cheese

2 tbsp Low-Fat Sour Cream

1/4 cup Salsa Verde

1/4 Avocado

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PREPARATION

  • 1

    Preheat your oven to 375°F to warm the enchiladas later.

  • 2

    In a bowl, toss the shredded chicken with salsa verde until well coated.

  • 3

    Warm the corn tortilla in a dry skillet or microwave until pliable.

  • 4

    Place the salsa verde chicken mixture in the center of the tortilla, and sprinkle with reduced-fat cheddar cheese.

  • 5

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

  • 6

    Bake for 8-10 minutes, or until the cheese has melted and the enchilada is heated through.

  • 7

    Remove from the oven and top with a dollop of low-fat sour cream and thin slices of avocado.

  • 8

    Serve immediately and enjoy your creamy, zesty enchilada!

Creamy Salsa Verde Chicken Enchiladas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Salsa Verde Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Salsa Verde Chicken Enchiladas

Enjoy a flavorful twist on classic enchiladas with tender shredded chicken bathed in a creamy salsa verde sauce, wrapped in a soft corn tortilla, and topped with a sprinkle of reduced-fat cheese, a dollop of low-fat sour cream, and a fresh slice of avocado. This dish balances zesty and creamy textures, offering a satisfying and nutritious meal.

NUTRITION

380kcal
Protein
36.5g
Fat
14g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken Breast

1 Corn Tortilla

1 oz Reduced-Fat Cheddar Cheese

2 tbsp Low-Fat Sour Cream

1/4 cup Salsa Verde

1/4 Avocado

PREPARATION

  • 1

    Preheat your oven to 375°F to warm the enchiladas later.

  • 2

    In a bowl, toss the shredded chicken with salsa verde until well coated.

  • 3

    Warm the corn tortilla in a dry skillet or microwave until pliable.

  • 4

    Place the salsa verde chicken mixture in the center of the tortilla, and sprinkle with reduced-fat cheddar cheese.

  • 5

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

  • 6

    Bake for 8-10 minutes, or until the cheese has melted and the enchilada is heated through.

  • 7

    Remove from the oven and top with a dollop of low-fat sour cream and thin slices of avocado.

  • 8

    Serve immediately and enjoy your creamy, zesty enchilada!