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 a classic with these Salsa Verde Shredded Chicken Enchiladas. Tender, flavorful shredded chicken is nestled inside a whole wheat tortilla, smothered in tangy salsa verde, and topped with a sprinkle of reduced fat cheese. This dish delivers a harmonious blend of textures and zesty flavors, making it a satisfying option for any meal.

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NUTRITION

417kcal
Protein
48g
Fat
11g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 ounces shredded chicken breast

1 whole wheat tortilla

1/2 cup salsa verde

1/4 cup reduced fat shredded cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Warm the whole wheat tortilla slightly in a dry skillet or microwave for about 15-20 seconds to make it more pliable.

  • 3

    Place the tortilla on a clean surface and evenly distribute the shredded chicken down the center.

  • 4

    Spoon the salsa verde over the chicken, then sprinkle the reduced fat cheese on top.

  • 5

    Roll the tortilla tightly around the filling, tucking in the sides to secure the filling.

  • 6

    Place the rolled enchilada seam-side down in a small baking dish.

  • 7

    Bake for about 10-12 minutes, or until the enchilada is heated through and the cheese is melted.

  • 8

    Remove from the oven and serve immediately, optionally garnished with fresh cilantro or a squeeze of lime juice.

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 a classic with these Salsa Verde Shredded Chicken Enchiladas. Tender, flavorful shredded chicken is nestled inside a whole wheat tortilla, smothered in tangy salsa verde, and topped with a sprinkle of reduced fat cheese. This dish delivers a harmonious blend of textures and zesty flavors, making it a satisfying option for any meal.

NUTRITION

417kcal
Protein
48g
Fat
11g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 ounces shredded chicken breast

1 whole wheat tortilla

1/2 cup salsa verde

1/4 cup reduced fat shredded cheese

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Warm the whole wheat tortilla slightly in a dry skillet or microwave for about 15-20 seconds to make it more pliable.

  • 3

    Place the tortilla on a clean surface and evenly distribute the shredded chicken down the center.

  • 4

    Spoon the salsa verde over the chicken, then sprinkle the reduced fat cheese on top.

  • 5

    Roll the tortilla tightly around the filling, tucking in the sides to secure the filling.

  • 6

    Place the rolled enchilada seam-side down in a small baking dish.

  • 7

    Bake for about 10-12 minutes, or until the enchilada is heated through and the cheese is melted.

  • 8

    Remove from the oven and serve immediately, optionally garnished with fresh cilantro or a squeeze of lime juice.