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 with tender shredded chicken smothered in zesty salsa verde, all wrapped in soft corn tortillas and topped with a sprinkle of reduced fat cheese. This dish brings together a harmonious blend of textures and flavors—savory, tangy, and slightly spicy—perfect for a comforting dinner.

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NUTRITION

483kcal
Protein
35g
Fat
18.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Reduced Fat Shredded Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 3

    Briefly warm the corn tortillas in the skillet for about 20 seconds on each side until pliable.

  • 4

    Mix the shredded chicken with a few spoonfuls of salsa verde in a bowl.

  • 5

    Spoon the chicken mixture onto each tortilla and roll them tightly.

  • 6

    Place the rolled enchiladas in a baking dish and top with the remaining salsa verde followed by a sprinkle of reduced fat cheese.

  • 7

    Bake in the preheated oven for about 10 minutes until the cheese is melted and the enchiladas are heated through.

  • 8

    Remove from the oven and serve warm, optionally garnished with fresh cilantro.

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 with tender shredded chicken smothered in zesty salsa verde, all wrapped in soft corn tortillas and topped with a sprinkle of reduced fat cheese. This dish brings together a harmonious blend of textures and flavors—savory, tangy, and slightly spicy—perfect for a comforting dinner.

NUTRITION

483kcal
Protein
35g
Fat
18.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Reduced Fat Shredded Cheese

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 3

    Briefly warm the corn tortillas in the skillet for about 20 seconds on each side until pliable.

  • 4

    Mix the shredded chicken with a few spoonfuls of salsa verde in a bowl.

  • 5

    Spoon the chicken mixture onto each tortilla and roll them tightly.

  • 6

    Place the rolled enchiladas in a baking dish and top with the remaining salsa verde followed by a sprinkle of reduced fat cheese.

  • 7

    Bake in the preheated oven for about 10 minutes until the cheese is melted and the enchiladas are heated through.

  • 8

    Remove from the oven and serve warm, optionally garnished with fresh cilantro.