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 vibrant dish featuring tender shredded chicken embraced by warm corn tortillas, smothered in a tangy salsa verde and topped with a modest sprinkle of melted reduced-fat Monterrey Jack cheese. This dish bursts with fresh flavors and a subtle kick from the salsa verde, perfect for a satisfying meal any time of the day.

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NUTRITION

298kcal
Protein
41.6g
Fat
8g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded Chicken Breast

2 Corn Tortillas

1/8 cup reduced-fat Monterrey Jack Cheese

2 tbsp Salsa Verde

1 tbsp Fresh Cilantro (garnish)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas on a skillet for about 30 seconds on each side until pliable.

  • 3

    Mix the shredded chicken with 2 tablespoons of salsa verde in a bowl.

  • 4

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

  • 5

    Place the rolled enchiladas in a baking dish, spoon a little extra salsa verde over the top for added moisture and flavor.

  • 6

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

  • 7

    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 vibrant dish featuring tender shredded chicken embraced by warm corn tortillas, smothered in a tangy salsa verde and topped with a modest sprinkle of melted reduced-fat Monterrey Jack cheese. This dish bursts with fresh flavors and a subtle kick from the salsa verde, perfect for a satisfying meal any time of the day.

NUTRITION

298kcal
Protein
41.6g
Fat
8g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded Chicken Breast

2 Corn Tortillas

1/8 cup reduced-fat Monterrey Jack Cheese

2 tbsp Salsa Verde

1 tbsp Fresh Cilantro (garnish)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas on a skillet for about 30 seconds on each side until pliable.

  • 3

    Mix the shredded chicken with 2 tablespoons of salsa verde in a bowl.

  • 4

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

  • 5

    Place the rolled enchiladas in a baking dish, spoon a little extra salsa verde over the top for added moisture and flavor.

  • 6

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

  • 7

    Garnish with fresh cilantro before serving.