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 using tender shredded chicken simmered in salsa verde, wrapped in warm corn tortillas, and finished with a light sprinkle of reduced-fat cheese. This dish delivers a lively burst of flavors and textures with every bite.

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NUTRITION

438kcal
Protein
55.2g
Fat
8.4g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Cooked Shredded Chicken Breast

2 Corn Tortillas

2/3 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheddar Cheese

2 tbsp Fresh Cilantro

1 tbsp Lime Juice

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the shredded chicken with half of the salsa verde. Stir until the chicken is well coated.

  • 3

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

  • 4

    Place a portion of the chicken mixture down the center of each tortilla, and drizzle a little extra salsa verde over the top.

  • 5

    Roll up the tortillas tightly and arrange them seam side down in a baking dish.

  • 6

    Pour the remaining salsa verde evenly over the enchiladas, then sprinkle the reduced-fat cheddar cheese on top.

  • 7

    Bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly.

  • 8

    Garnish with fresh cilantro and a squeeze of lime juice 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 using tender shredded chicken simmered in salsa verde, wrapped in warm corn tortillas, and finished with a light sprinkle of reduced-fat cheese. This dish delivers a lively burst of flavors and textures with every bite.

NUTRITION

438kcal
Protein
55.2g
Fat
8.4g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Cooked Shredded Chicken Breast

2 Corn Tortillas

2/3 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheddar Cheese

2 tbsp Fresh Cilantro

1 tbsp Lime Juice

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the shredded chicken with half of the salsa verde. Stir until the chicken is well coated.

  • 3

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

  • 4

    Place a portion of the chicken mixture down the center of each tortilla, and drizzle a little extra salsa verde over the top.

  • 5

    Roll up the tortillas tightly and arrange them seam side down in a baking dish.

  • 6

    Pour the remaining salsa verde evenly over the enchiladas, then sprinkle the reduced-fat cheddar cheese on top.

  • 7

    Bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly.

  • 8

    Garnish with fresh cilantro and a squeeze of lime juice before serving.