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 twist on classic enchiladas with tender shredded chicken smothered in a zesty salsa verde, wrapped in warm corn tortillas, and finished with a light sprinkle of reduced-fat cheese. This dish delivers a satisfying blend of flavors perfect for any time of day.

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NUTRITION

440kcal
Protein
42.6g
Fat
13.8g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces shredded Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

1 teaspoon Olive Oil

1/4 cup chopped Onion

1 clove Garlic, minced

1 tablespoon chopped Cilantro

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat olive oil in a pan over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant.

  • 3

    Add the shredded chicken to the pan along with half of the salsa verde, and season with salt and pepper. Stir to combine and warm through.

  • 4

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

  • 5

    Place a portion of the chicken mixture in the center of each tortilla, roll them up tightly, and arrange them in a baking dish.

  • 6

    Pour the remaining salsa verde evenly over the enchiladas and sprinkle with the reduced-fat shredded cheese.

  • 7

    Bake in the oven for about 15 minutes or until the cheese is melted and the enchiladas are heated through.

  • 8

    Garnish with 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 a vibrant twist on classic enchiladas with tender shredded chicken smothered in a zesty salsa verde, wrapped in warm corn tortillas, and finished with a light sprinkle of reduced-fat cheese. This dish delivers a satisfying blend of flavors perfect for any time of day.

NUTRITION

440kcal
Protein
42.6g
Fat
13.8g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces shredded Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

1 teaspoon Olive Oil

1/4 cup chopped Onion

1 clove Garlic, minced

1 tablespoon chopped Cilantro

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat olive oil in a pan over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant.

  • 3

    Add the shredded chicken to the pan along with half of the salsa verde, and season with salt and pepper. Stir to combine and warm through.

  • 4

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

  • 5

    Place a portion of the chicken mixture in the center of each tortilla, roll them up tightly, and arrange them in a baking dish.

  • 6

    Pour the remaining salsa verde evenly over the enchiladas and sprinkle with the reduced-fat shredded cheese.

  • 7

    Bake in the oven for about 15 minutes or until the cheese is melted and the enchiladas are heated through.

  • 8

    Garnish with chopped cilantro before serving.