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

Savor these light yet satisfying shredded chicken enchiladas bathed in a bright, tangy salsa verde. Tender pulled chicken pairs perfectly with warm corn tortillas and a sprinkle of reduced-fat cheese, creating a meal that's both comforting and fresh. Ideal for any time of day, this dish delights with its vibrant flavors and balanced nutrition.

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NUTRITION

305kcal
Protein
34.1g
Fat
8.5g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

0.5 oz Reduced-Fat Cheddar Cheese

0.5 cup Salsa Verde

2 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast in a pot and pour about 1 cup of salsa verde over it. Bring to a simmer and cook until the chicken is fully cooked and tender, about 15-20 minutes.

  • 3

    Using two forks, shred the chicken in the pot, mixing it with the salsa verde.

  • 4

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 5

    Spoon a portion of the shredded chicken onto each tortilla, sprinkle with a little reduced-fat cheddar cheese, and roll tightly.

  • 6

    Place the rolled enchiladas in a baking dish and drizzle any remaining salsa verde over the top.

  • 7

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

  • 8

    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

Savor these light yet satisfying shredded chicken enchiladas bathed in a bright, tangy salsa verde. Tender pulled chicken pairs perfectly with warm corn tortillas and a sprinkle of reduced-fat cheese, creating a meal that's both comforting and fresh. Ideal for any time of day, this dish delights with its vibrant flavors and balanced nutrition.

NUTRITION

305kcal
Protein
34.1g
Fat
8.5g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

0.5 oz Reduced-Fat Cheddar Cheese

0.5 cup Salsa Verde

2 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast in a pot and pour about 1 cup of salsa verde over it. Bring to a simmer and cook until the chicken is fully cooked and tender, about 15-20 minutes.

  • 3

    Using two forks, shred the chicken in the pot, mixing it with the salsa verde.

  • 4

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 5

    Spoon a portion of the shredded chicken onto each tortilla, sprinkle with a little reduced-fat cheddar cheese, and roll tightly.

  • 6

    Place the rolled enchiladas in a baking dish and drizzle any remaining salsa verde over the top.

  • 7

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

  • 8

    Garnish with fresh cilantro before serving.