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 these delicious shredded chicken enchiladas smothered in a vibrant, tangy salsa verde. Tender chicken, warmed corn tortillas, melted reduced-fat cheese, and a light drizzle of Greek yogurt create a fulfilling meal that's both satisfying and nutritious.

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NUTRITION

326kcal
Protein
47.6g
Fat
7.1g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Reduced Fat Cheddar Cheese

2 tbsp Nonfat Greek Yogurt

2 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

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

  • 3

    In a bowl, mix the shredded chicken with half of the salsa verde to coat evenly.

  • 4

    Place the chicken mixture in the center of each tortilla, add a sprinkle of reduced-fat cheddar cheese, and roll tightly.

  • 5

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

  • 6

    Bake in the preheated oven for 10-12 minutes until heated through and the cheese is slightly melted.

  • 7

    Garnish with a drizzle of nonfat Greek yogurt and 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

Enjoy these delicious shredded chicken enchiladas smothered in a vibrant, tangy salsa verde. Tender chicken, warmed corn tortillas, melted reduced-fat cheese, and a light drizzle of Greek yogurt create a fulfilling meal that's both satisfying and nutritious.

NUTRITION

326kcal
Protein
47.6g
Fat
7.1g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Reduced Fat Cheddar Cheese

2 tbsp Nonfat Greek Yogurt

2 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

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

  • 3

    In a bowl, mix the shredded chicken with half of the salsa verde to coat evenly.

  • 4

    Place the chicken mixture in the center of each tortilla, add a sprinkle of reduced-fat cheddar cheese, and roll tightly.

  • 5

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

  • 6

    Bake in the preheated oven for 10-12 minutes until heated through and the cheese is slightly melted.

  • 7

    Garnish with a drizzle of nonfat Greek yogurt and fresh cilantro before serving.