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 light, tangy salsa verde, wrapped in soft corn tortillas and finished with a sprinkle of low-fat cheese and fresh cilantro. This dish is both satisfying and balanced, making it a perfect pick for lunch or dinner.

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NUTRITION

308kcal
Protein
41.6g
Fat
7g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

2 tablespoons Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt and pepper. Place it in a pot with a small amount of water, and simmer until fully cooked (about 15-20 minutes). Once cooked, shred the chicken using two forks.

  • 3

    In a bowl, combine the shredded chicken with the salsa verde to ensure every bite is coated with its tangy flavor.

  • 4

    Warm the corn tortillas on a skillet or in the microwave until soft and pliable.

  • 5

    Spoon an even amount of the chicken and salsa mixture onto each tortilla and roll them up tightly.

  • 6

    Place the rolled enchiladas in an oven-safe dish. Sprinkle the low-fat shredded cheese evenly over the top.

  • 7

    Bake in the preheated oven for 10-12 minutes, or until the cheese is slightly melted and the dish is heated through.

  • 8

    Garnish with fresh cilantro and serve immediately.

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 light, tangy salsa verde, wrapped in soft corn tortillas and finished with a sprinkle of low-fat cheese and fresh cilantro. This dish is both satisfying and balanced, making it a perfect pick for lunch or dinner.

NUTRITION

308kcal
Protein
41.6g
Fat
7g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

2 tablespoons Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt and pepper. Place it in a pot with a small amount of water, and simmer until fully cooked (about 15-20 minutes). Once cooked, shred the chicken using two forks.

  • 3

    In a bowl, combine the shredded chicken with the salsa verde to ensure every bite is coated with its tangy flavor.

  • 4

    Warm the corn tortillas on a skillet or in the microwave until soft and pliable.

  • 5

    Spoon an even amount of the chicken and salsa mixture onto each tortilla and roll them up tightly.

  • 6

    Place the rolled enchiladas in an oven-safe dish. Sprinkle the low-fat shredded cheese evenly over the top.

  • 7

    Bake in the preheated oven for 10-12 minutes, or until the cheese is slightly melted and the dish is heated through.

  • 8

    Garnish with fresh cilantro and serve immediately.