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 flavorful twist on classic enchiladas with tender shredded chicken enveloped in a tangy salsa verde, wrapped in soft corn tortillas, and lightly topped with melted reduced-fat cheese. This dish delivers a satisfying blend of textures and vibrant flavors making it a perfect balanced meal.

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NUTRITION

308kcal
Protein
40.1g
Fat
8.5g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/4 cup Salsa Verde

1/2 ounce Reduced-Fat Shredded Cheese

2 tbsp Fresh Cilantro (optional)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Finely shred the pre-cooked chicken breast using two forks or your hands.

  • 3

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

  • 4

    Spoon a portion of shredded chicken and a drizzle of salsa verde onto each tortilla.

  • 5

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

  • 6

    Pour the remaining salsa verde evenly over the enchiladas, ensuring they are well coated.

  • 7

    Sprinkle the reduced-fat shredded cheese on top.

  • 8

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

  • 9

    Garnish with fresh cilantro if desired and serve warm.

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 flavorful twist on classic enchiladas with tender shredded chicken enveloped in a tangy salsa verde, wrapped in soft corn tortillas, and lightly topped with melted reduced-fat cheese. This dish delivers a satisfying blend of textures and vibrant flavors making it a perfect balanced meal.

NUTRITION

308kcal
Protein
40.1g
Fat
8.5g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/4 cup Salsa Verde

1/2 ounce Reduced-Fat Shredded Cheese

2 tbsp Fresh Cilantro (optional)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Finely shred the pre-cooked chicken breast using two forks or your hands.

  • 3

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

  • 4

    Spoon a portion of shredded chicken and a drizzle of salsa verde onto each tortilla.

  • 5

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

  • 6

    Pour the remaining salsa verde evenly over the enchiladas, ensuring they are well coated.

  • 7

    Sprinkle the reduced-fat shredded cheese on top.

  • 8

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

  • 9

    Garnish with fresh cilantro if desired and serve warm.