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 tender shredded chicken wrapped in warm corn tortillas, layered with a vibrant salsa verde and a sprinkle of low-fat Monterey Jack cheese for a comforting, well-balanced meal. The flavors of citrusy tomatillos, fresh cilantro, and a kick of jalapeño make for an irresistibly satisfying dish.

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NUTRITION

349kcal
Protein
37.9g
Fat
5.9g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast, boneless, skinless

2 Corn Tortillas

1/4 cup shredded Low-Fat Monterey Jack Cheese

1/2 cup Salsa Verde

Optional: Fresh Cilantro garnish

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Place the chicken breast in a pot with a little water and bring to a simmer. Cover and cook until tender (about 15-20 minutes). Once cooked, shred the chicken using two forks.

  • 3

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

  • 4

    Place a tortilla on a flat surface, add a portion of shredded chicken, a drizzle of salsa verde, and a sprinkle of cheese. Roll the tortilla tightly.

  • 5

    Arrange the enchiladas seam-side down in a lightly greased baking dish. Spoon additional salsa verde over the top and sprinkle with the remaining cheese.

  • 6

    Bake in the preheated oven for 10-12 minutes until the cheese is melted and bubbly.

  • 7

    Garnish with freshly chopped 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

Enjoy tender shredded chicken wrapped in warm corn tortillas, layered with a vibrant salsa verde and a sprinkle of low-fat Monterey Jack cheese for a comforting, well-balanced meal. The flavors of citrusy tomatillos, fresh cilantro, and a kick of jalapeño make for an irresistibly satisfying dish.

NUTRITION

349kcal
Protein
37.9g
Fat
5.9g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast, boneless, skinless

2 Corn Tortillas

1/4 cup shredded Low-Fat Monterey Jack Cheese

1/2 cup Salsa Verde

Optional: Fresh Cilantro garnish

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Place the chicken breast in a pot with a little water and bring to a simmer. Cover and cook until tender (about 15-20 minutes). Once cooked, shred the chicken using two forks.

  • 3

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

  • 4

    Place a tortilla on a flat surface, add a portion of shredded chicken, a drizzle of salsa verde, and a sprinkle of cheese. Roll the tortilla tightly.

  • 5

    Arrange the enchiladas seam-side down in a lightly greased baking dish. Spoon additional salsa verde over the top and sprinkle with the remaining cheese.

  • 6

    Bake in the preheated oven for 10-12 minutes until the cheese is melted and bubbly.

  • 7

    Garnish with freshly chopped cilantro if desired and serve warm.