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 smothered in vibrant salsa verde, wrapped in soft corn tortillas and finished with a sprinkle of low-fat cheese. This dish is a delightful balance of zesty flavors and satisfying textures, perfect for a nourishing meal any time of day.

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NUTRITION

321kcal
Protein
36.1g
Fat
7g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Shredded Chicken Breast

1/2 cup Salsa Verde

2 small Corn Tortillas

1/4 cup Low-Fat Shredded Cheese

2 tbsp Fresh Cilantro (optional garnish)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, mix the shredded chicken with the salsa verde ensuring the chicken is well-coated.

  • 3

    Warm the corn tortillas on a skillet or microwave wrapped in a damp towel until soft and pliable.

  • 4

    Place a portion of the salsa verde chicken mixture in the center of each tortilla, sprinkle lightly with shredded cheese, and roll them up tightly.

  • 5

    Place the rolled enchiladas in a baking dish, seam side down. If desired, drizzle any remaining chicken and salsa over the top.

  • 6

    Bake for 10-12 minutes until the cheese is slightly melted and the enchiladas are heated through.

  • 7

    Garnish with freshly chopped 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 tender shredded chicken smothered in vibrant salsa verde, wrapped in soft corn tortillas and finished with a sprinkle of low-fat cheese. This dish is a delightful balance of zesty flavors and satisfying textures, perfect for a nourishing meal any time of day.

NUTRITION

321kcal
Protein
36.1g
Fat
7g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Shredded Chicken Breast

1/2 cup Salsa Verde

2 small Corn Tortillas

1/4 cup Low-Fat Shredded Cheese

2 tbsp Fresh Cilantro (optional garnish)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, mix the shredded chicken with the salsa verde ensuring the chicken is well-coated.

  • 3

    Warm the corn tortillas on a skillet or microwave wrapped in a damp towel until soft and pliable.

  • 4

    Place a portion of the salsa verde chicken mixture in the center of each tortilla, sprinkle lightly with shredded cheese, and roll them up tightly.

  • 5

    Place the rolled enchiladas in a baking dish, seam side down. If desired, drizzle any remaining chicken and salsa over the top.

  • 6

    Bake for 10-12 minutes until the cheese is slightly melted and the enchiladas are heated through.

  • 7

    Garnish with freshly chopped cilantro before serving.