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 wrapped in warm corn tortillas, drizzled with vibrant salsa verde and lightly topped with melted reduced-fat cheese. This dish offers a harmonious blend of savory and tangy flavors, perfect for a balanced meal any time of day.

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NUTRITION

315kcal
Protein
37.1g
Fat
6g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1 oz Reduced-Fat Cheese

1/4 medium Red Onion, thinly sliced

2 tbsp Fresh Cilantro, chopped

1 tbsp Lime Juice

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a bowl, mix the shredded chicken with half of the salsa verde, chopped red onion, cilantro, and lime juice. Season lightly with salt and pepper if desired.

  • 3

    Warm the corn tortillas in a dry skillet for about 30 seconds each on both sides to make them pliable.

  • 4

    Place the chicken mixture in the center of each tortilla and roll tightly.

  • 5

    Arrange the rolled tortillas in a baking dish. Pour the remaining salsa verde evenly over the enchiladas.

  • 6

    Sprinkle reduced-fat cheese on top.

  • 7

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

  • 8

    Garnish with extra cilantro if desired and serve warm.

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 wrapped in warm corn tortillas, drizzled with vibrant salsa verde and lightly topped with melted reduced-fat cheese. This dish offers a harmonious blend of savory and tangy flavors, perfect for a balanced meal any time of day.

NUTRITION

315kcal
Protein
37.1g
Fat
6g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1 oz Reduced-Fat Cheese

1/4 medium Red Onion, thinly sliced

2 tbsp Fresh Cilantro, chopped

1 tbsp Lime Juice

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a bowl, mix the shredded chicken with half of the salsa verde, chopped red onion, cilantro, and lime juice. Season lightly with salt and pepper if desired.

  • 3

    Warm the corn tortillas in a dry skillet for about 30 seconds each on both sides to make them pliable.

  • 4

    Place the chicken mixture in the center of each tortilla and roll tightly.

  • 5

    Arrange the rolled tortillas in a baking dish. Pour the remaining salsa verde evenly over the enchiladas.

  • 6

    Sprinkle reduced-fat cheese on top.

  • 7

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

  • 8

    Garnish with extra cilantro if desired and serve warm.