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 flavorful twist on classic enchiladas featuring tender shredded chicken smothered in zesty salsa verde, wrapped in soft corn tortillas and lightly topped with low-fat cheese. This vibrant dish bursts with fresh red onion and cilantro, offering a satisfying balance of protein and wholesome ingredients.

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NUTRITION

321kcal
Protein
35.7g
Fat
8g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded chicken breast

3 small corn tortillas

1/2 cup salsa verde

1 oz low-fat shredded cheese

1/8 medium red onion, thinly sliced

1 handful fresh cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F if you prefer a warmed, slightly crispy finish on your enchiladas.

  • 2

    In a bowl, combine the shredded chicken with half of the salsa verde to evenly coat the meat.

  • 3

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

  • 4

    Place a portion of the chicken mixture in the center of each tortilla, add a few slices of red onion, and sprinkle a little low-fat cheese.

  • 5

    Roll up each tortilla tightly and arrange them seam-side down in a baking dish.

  • 6

    Pour the remaining salsa verde over the enchiladas and sprinkle the rest of the cheese on top.

  • 7

    Bake for 10-15 minutes until the cheese is melted and the dish is heated through.

  • 8

    Garnish with fresh cilantro 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 flavorful twist on classic enchiladas featuring tender shredded chicken smothered in zesty salsa verde, wrapped in soft corn tortillas and lightly topped with low-fat cheese. This vibrant dish bursts with fresh red onion and cilantro, offering a satisfying balance of protein and wholesome ingredients.

NUTRITION

321kcal
Protein
35.7g
Fat
8g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded chicken breast

3 small corn tortillas

1/2 cup salsa verde

1 oz low-fat shredded cheese

1/8 medium red onion, thinly sliced

1 handful fresh cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F if you prefer a warmed, slightly crispy finish on your enchiladas.

  • 2

    In a bowl, combine the shredded chicken with half of the salsa verde to evenly coat the meat.

  • 3

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

  • 4

    Place a portion of the chicken mixture in the center of each tortilla, add a few slices of red onion, and sprinkle a little low-fat cheese.

  • 5

    Roll up each tortilla tightly and arrange them seam-side down in a baking dish.

  • 6

    Pour the remaining salsa verde over the enchiladas and sprinkle the rest of the cheese on top.

  • 7

    Bake for 10-15 minutes until the cheese is melted and the dish is heated through.

  • 8

    Garnish with fresh cilantro before serving.