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 featuring tender shredded chicken enveloped in a zesty salsa verde, all wrapped in soft corn tortillas and lightly topped with low-fat cheese. This dish delivers a delightful balance of savory and tangy flavors with a fresh cilantro-lime finish.

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NUTRITION

419kcal
Protein
42.9g
Fat
11.8g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless, Skinless Chicken Breast

4 small Tomatillos

1 medium Jalapeño Pepper

1/4 of a Red Onion

1 Garlic Clove

2 Corn Tortillas

1/4 cup Low-Fat Shredded Cheese

1 tsp Olive Oil

2 tbsp Cilantro

1 tbsp Lime Juice

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet, heat olive oil over medium heat. Add briefly chopped tomatillos, jalapeño, red onion, and garlic; sauté until softened (about 4-5 minutes).

  • 3

    Add a splash of lime juice and most of the chopped cilantro to the pan, stirring to create a coarse salsa verde. Remove from heat.

  • 4

    Shred the pre-cooked chicken breast using two forks. Mix the shredded chicken with half of the prepared salsa verde to lightly coat the chicken.

  • 5

    Warm the corn tortillas in a dry skillet or microwave until pliable. Spoon a generous portion of the chicken mixture down the center of each tortilla and roll them up.

  • 6

    Place the rolled tortillas in a baking dish and spoon the remaining salsa verde over the top. Sprinkle low-fat shredded cheese evenly.

  • 7

    Bake in the preheated oven for 10-12 minutes until the cheese melts and the enchiladas are heated through.

  • 8

    Garnish with additional cilantro and a drizzle of lime juice 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 vibrant twist on classic enchiladas featuring tender shredded chicken enveloped in a zesty salsa verde, all wrapped in soft corn tortillas and lightly topped with low-fat cheese. This dish delivers a delightful balance of savory and tangy flavors with a fresh cilantro-lime finish.

NUTRITION

419kcal
Protein
42.9g
Fat
11.8g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless, Skinless Chicken Breast

4 small Tomatillos

1 medium Jalapeño Pepper

1/4 of a Red Onion

1 Garlic Clove

2 Corn Tortillas

1/4 cup Low-Fat Shredded Cheese

1 tsp Olive Oil

2 tbsp Cilantro

1 tbsp Lime Juice

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet, heat olive oil over medium heat. Add briefly chopped tomatillos, jalapeño, red onion, and garlic; sauté until softened (about 4-5 minutes).

  • 3

    Add a splash of lime juice and most of the chopped cilantro to the pan, stirring to create a coarse salsa verde. Remove from heat.

  • 4

    Shred the pre-cooked chicken breast using two forks. Mix the shredded chicken with half of the prepared salsa verde to lightly coat the chicken.

  • 5

    Warm the corn tortillas in a dry skillet or microwave until pliable. Spoon a generous portion of the chicken mixture down the center of each tortilla and roll them up.

  • 6

    Place the rolled tortillas in a baking dish and spoon the remaining salsa verde over the top. Sprinkle low-fat shredded cheese evenly.

  • 7

    Bake in the preheated oven for 10-12 minutes until the cheese melts and the enchiladas are heated through.

  • 8

    Garnish with additional cilantro and a drizzle of lime juice before serving.