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

Savor the comforting flavors of these enchiladas featuring tender shredded chicken bathed in a vibrant salsa verde, wrapped in soft corn tortillas and topped with a sprinkle of reduced fat cheese. This dish delivers a delightful harmony of tangy, savory, and fresh notes, perfect for a nourishing meal any time of day.

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NUTRITION

318kcal
Protein
36.6g
Fat
8.5g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Reduced Fat Monterey Jack Cheese

1/4 medium Yellow Onion

1 clove Garlic

1 tsp Cumin Powder

1 pinch Salt

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium saucepan, combine the chicken breast, diced yellow onion, minced garlic, cumin powder, and a pinch of salt with a small splash of water. Simmer and shred the chicken using two forks once it's tender.

  • 3

    Stir in half a cup of salsa verde into the shredded chicken until evenly coated.

  • 4

    Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.

  • 5

    Spoon a generous amount of the shredded chicken mixture onto each tortilla. Sprinkle a bit of reduced fat Monterey Jack cheese over the filling.

  • 6

    Roll the tortillas tightly and place them seam-side down in a baking dish.

  • 7

    Pour any remaining salsa verde over the enchiladas and sprinkle additional cheese if desired.

  • 8

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

  • 9

    Garnish with extra salsa verde or fresh cilantro if available 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

Savor the comforting flavors of these enchiladas featuring tender shredded chicken bathed in a vibrant salsa verde, wrapped in soft corn tortillas and topped with a sprinkle of reduced fat cheese. This dish delivers a delightful harmony of tangy, savory, and fresh notes, perfect for a nourishing meal any time of day.

NUTRITION

318kcal
Protein
36.6g
Fat
8.5g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Reduced Fat Monterey Jack Cheese

1/4 medium Yellow Onion

1 clove Garlic

1 tsp Cumin Powder

1 pinch Salt

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium saucepan, combine the chicken breast, diced yellow onion, minced garlic, cumin powder, and a pinch of salt with a small splash of water. Simmer and shred the chicken using two forks once it's tender.

  • 3

    Stir in half a cup of salsa verde into the shredded chicken until evenly coated.

  • 4

    Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.

  • 5

    Spoon a generous amount of the shredded chicken mixture onto each tortilla. Sprinkle a bit of reduced fat Monterey Jack cheese over the filling.

  • 6

    Roll the tortillas tightly and place them seam-side down in a baking dish.

  • 7

    Pour any remaining salsa verde over the enchiladas and sprinkle additional cheese if desired.

  • 8

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

  • 9

    Garnish with extra salsa verde or fresh cilantro if available and serve warm.