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 vibrant enchiladas filled with tender shredded chicken smothered in a zesty salsa verde, wrapped in wholesome whole wheat tortillas and lightly topped with melty cheese. This dish offers a burst of tangy, savory flavors and a satisfying texture perfect for a hearty dinner.

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NUTRITION

408kcal
Protein
48.1g
Fat
9g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (shredded)

2 Whole Wheat Tortillas

1/2 cup Salsa Verde

1/4 cup Shredded Light Cheese

2 Tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt and pepper. Boil or bake until fully cooked, then shred using two forks.

  • 3

    Warm the whole wheat tortillas in a microwave or on a dry skillet for about 20 seconds to make them pliable.

  • 4

    Spread a thin layer of salsa verde over each tortilla, add a generous portion of shredded chicken, a sprinkle of shredded light cheese, and a few fresh cilantro leaves.

  • 5

    Roll up the tortillas and place them in an oven-safe dish seam side down.

  • 6

    Drizzle extra salsa verde on top and sprinkle a bit more cheese if desired.

  • 7

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

  • 8

    Serve immediately and garnish with additional cilantro if desired.

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 vibrant enchiladas filled with tender shredded chicken smothered in a zesty salsa verde, wrapped in wholesome whole wheat tortillas and lightly topped with melty cheese. This dish offers a burst of tangy, savory flavors and a satisfying texture perfect for a hearty dinner.

NUTRITION

408kcal
Protein
48.1g
Fat
9g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (shredded)

2 Whole Wheat Tortillas

1/2 cup Salsa Verde

1/4 cup Shredded Light Cheese

2 Tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt and pepper. Boil or bake until fully cooked, then shred using two forks.

  • 3

    Warm the whole wheat tortillas in a microwave or on a dry skillet for about 20 seconds to make them pliable.

  • 4

    Spread a thin layer of salsa verde over each tortilla, add a generous portion of shredded chicken, a sprinkle of shredded light cheese, and a few fresh cilantro leaves.

  • 5

    Roll up the tortillas and place them in an oven-safe dish seam side down.

  • 6

    Drizzle extra salsa verde on top and sprinkle a bit more cheese if desired.

  • 7

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

  • 8

    Serve immediately and garnish with additional cilantro if desired.