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 lighter twist on classic enchiladas featuring tender shredded chicken enveloped in vibrant salsa verde, nestled in soft corn tortillas, and topped with a sprinkle of low-fat cheese. This dish delivers a bright, zesty flavor profile balanced with just the right amount of protein and calories, perfect for a satisfying meal any time of day.

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NUTRITION

334kcal
Protein
38.1g
Fat
6.4g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.33 cup Salsa Verde

2 Corn Tortillas

0.25 cup Low-Fat Shredded Cheese

5 grams Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt and pepper and simmer in a small pot with a little water until fully cooked, then shred using two forks.

  • 3

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

  • 4

    Mix the shredded chicken with the salsa verde in a bowl ensuring thorough coating.

  • 5

    Spoon an even portion of the chicken mixture onto each tortilla and roll tightly.

  • 6

    Place the rolled enchiladas in a baking dish, sprinkle the low-fat shredded cheese evenly on top.

  • 7

    Bake in the preheated oven for about 10 minutes, or until the cheese has melted.

  • 8

    Garnish with freshly chopped 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 a lighter twist on classic enchiladas featuring tender shredded chicken enveloped in vibrant salsa verde, nestled in soft corn tortillas, and topped with a sprinkle of low-fat cheese. This dish delivers a bright, zesty flavor profile balanced with just the right amount of protein and calories, perfect for a satisfying meal any time of day.

NUTRITION

334kcal
Protein
38.1g
Fat
6.4g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.33 cup Salsa Verde

2 Corn Tortillas

0.25 cup Low-Fat Shredded Cheese

5 grams Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt and pepper and simmer in a small pot with a little water until fully cooked, then shred using two forks.

  • 3

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

  • 4

    Mix the shredded chicken with the salsa verde in a bowl ensuring thorough coating.

  • 5

    Spoon an even portion of the chicken mixture onto each tortilla and roll tightly.

  • 6

    Place the rolled enchiladas in a baking dish, sprinkle the low-fat shredded cheese evenly on top.

  • 7

    Bake in the preheated oven for about 10 minutes, or until the cheese has melted.

  • 8

    Garnish with freshly chopped cilantro before serving.