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 flavorful twist on traditional enchiladas featuring tender shredded chicken bathed in a vibrant salsa verde, rolled in soft corn tortillas, and lightly topped with melted reduced-fat cheddar cheese. This dish delivers a perfect balance of savory, tangy, and herbaceous notes ideal for a satisfying meal any time of day.

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NUTRITION

326kcal
Protein
43.6g
Fat
9g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Shredded Chicken Breast

1/2 cup Salsa Verde

2 Corn Tortillas

1 oz Reduced-Fat Cheddar Cheese

1 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a bowl, mix the shredded chicken breast with the salsa verde until evenly coated.

  • 3

    Warm the corn tortillas slightly on a skillet to make them pliable.

  • 4

    Divide the chicken and salsa mixture evenly among the tortillas and roll them up.

  • 5

    Place the rolled enchiladas in a baking dish and sprinkle the reduced-fat cheddar cheese over the top.

  • 6

    Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the enchiladas are heated through.

  • 7

    Garnish with a sprinkle of fresh cilantro and serve immediately.

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 flavorful twist on traditional enchiladas featuring tender shredded chicken bathed in a vibrant salsa verde, rolled in soft corn tortillas, and lightly topped with melted reduced-fat cheddar cheese. This dish delivers a perfect balance of savory, tangy, and herbaceous notes ideal for a satisfying meal any time of day.

NUTRITION

326kcal
Protein
43.6g
Fat
9g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Shredded Chicken Breast

1/2 cup Salsa Verde

2 Corn Tortillas

1 oz Reduced-Fat Cheddar Cheese

1 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a bowl, mix the shredded chicken breast with the salsa verde until evenly coated.

  • 3

    Warm the corn tortillas slightly on a skillet to make them pliable.

  • 4

    Divide the chicken and salsa mixture evenly among the tortillas and roll them up.

  • 5

    Place the rolled enchiladas in a baking dish and sprinkle the reduced-fat cheddar cheese over the top.

  • 6

    Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the enchiladas are heated through.

  • 7

    Garnish with a sprinkle of fresh cilantro and serve immediately.