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 lighter twist on a classic dinner with these Salsa Verde Shredded Chicken Enchiladas. Tender shredded chicken is wrapped in warm corn tortillas, smothered with zesty salsa verde and a sprinkle of reduced fat cheese. This dish is layered with bold flavors and a refreshing touch of cilantro and lime, making it a satisfying and nutritious option for a balanced meal.

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NUTRITION

401kcal
Protein
45.2g
Fat
9.6g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, cooked and shredded

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Reduced Fat Shredded Cheese

2 Tbsp Fresh Cilantro

1 Tbsp Fresh Lime Juice

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    Mix the shredded chicken with salsa verde in a bowl until well coated.

  • 4

    Place a portion of the chicken mixture onto each tortilla, sprinkle with a bit of reduced fat cheese, and roll them tightly.

  • 5

    Arrange the enchiladas in a baking dish. Drizzle any remaining salsa verde over the top and sprinkle with additional cheese if desired.

  • 6

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

  • 7

    Garnish with fresh cilantro and a squeeze of lime juice 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 lighter twist on a classic dinner with these Salsa Verde Shredded Chicken Enchiladas. Tender shredded chicken is wrapped in warm corn tortillas, smothered with zesty salsa verde and a sprinkle of reduced fat cheese. This dish is layered with bold flavors and a refreshing touch of cilantro and lime, making it a satisfying and nutritious option for a balanced meal.

NUTRITION

401kcal
Protein
45.2g
Fat
9.6g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, cooked and shredded

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Reduced Fat Shredded Cheese

2 Tbsp Fresh Cilantro

1 Tbsp Fresh Lime Juice

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    Mix the shredded chicken with salsa verde in a bowl until well coated.

  • 4

    Place a portion of the chicken mixture onto each tortilla, sprinkle with a bit of reduced fat cheese, and roll them tightly.

  • 5

    Arrange the enchiladas in a baking dish. Drizzle any remaining salsa verde over the top and sprinkle with additional cheese if desired.

  • 6

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

  • 7

    Garnish with fresh cilantro and a squeeze of lime juice before serving.