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 tender shredded chicken wrapped in corn tortillas, smothered with vibrant salsa verde and melted low-fat cheese, and topped with creamy avocado slices. This dish offers a delightful balance of savory flavors and fresh textures, perfect for a nourishing and satisfying meal any time of day.

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NUTRITION

325kcal
Protein
38.5g
Fat
13.7g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded Chicken Breast

2 Corn Tortillas

1/4 cup Low-Fat Shredded Cheese

1/4 cup Salsa Verde

1/4 Avocado (sliced)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the shredded chicken with salsa verde to coat evenly.

  • 3

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 4

    Fill each tortilla with a portion of the salsa verde chicken mixture and a sprinkle of low-fat cheese.

  • 5

    Roll the tortillas to form enchiladas and place them seam-side down in a baking dish.

  • 6

    Sprinkle the remaining cheese over the top.

  • 7

    Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly.

  • 8

    Remove from the oven and top with fresh avocado slices 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 tender shredded chicken wrapped in corn tortillas, smothered with vibrant salsa verde and melted low-fat cheese, and topped with creamy avocado slices. This dish offers a delightful balance of savory flavors and fresh textures, perfect for a nourishing and satisfying meal any time of day.

NUTRITION

325kcal
Protein
38.5g
Fat
13.7g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded Chicken Breast

2 Corn Tortillas

1/4 cup Low-Fat Shredded Cheese

1/4 cup Salsa Verde

1/4 Avocado (sliced)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the shredded chicken with salsa verde to coat evenly.

  • 3

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 4

    Fill each tortilla with a portion of the salsa verde chicken mixture and a sprinkle of low-fat cheese.

  • 5

    Roll the tortillas to form enchiladas and place them seam-side down in a baking dish.

  • 6

    Sprinkle the remaining cheese over the top.

  • 7

    Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly.

  • 8

    Remove from the oven and top with fresh avocado slices before serving.