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 featuring tender shredded chicken enveloped in warm corn tortillas, smothered in zesty salsa verde and finished with a sprinkle of reduced-fat cheese. This dish shines with bright flavors and a satisfying texture, perfect for a balanced meal any time of day.

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NUTRITION

337kcal
Protein
34.8g
Fat
9g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

2 Corn Tortillas

1/4 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, mix the shredded chicken with salsa verde until well combined.

  • 3

    Lay out the corn tortillas and distribute the chicken mixture evenly among them.

  • 4

    Sprinkle reduced-fat shredded cheese on top of the chicken in each tortilla.

  • 5

    Roll the tortillas tightly to form enchiladas and place them seam side down in a lightly greased baking dish.

  • 6

    Bake in the preheated oven for 12-15 minutes until the cheese is melted and the enchiladas are heated through.

  • 7

    Remove from the oven and serve warm, optionally garnished with additional salsa verde or fresh cilantro.

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 featuring tender shredded chicken enveloped in warm corn tortillas, smothered in zesty salsa verde and finished with a sprinkle of reduced-fat cheese. This dish shines with bright flavors and a satisfying texture, perfect for a balanced meal any time of day.

NUTRITION

337kcal
Protein
34.8g
Fat
9g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

2 Corn Tortillas

1/4 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, mix the shredded chicken with salsa verde until well combined.

  • 3

    Lay out the corn tortillas and distribute the chicken mixture evenly among them.

  • 4

    Sprinkle reduced-fat shredded cheese on top of the chicken in each tortilla.

  • 5

    Roll the tortillas tightly to form enchiladas and place them seam side down in a lightly greased baking dish.

  • 6

    Bake in the preheated oven for 12-15 minutes until the cheese is melted and the enchiladas are heated through.

  • 7

    Remove from the oven and serve warm, optionally garnished with additional salsa verde or fresh cilantro.