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 a classic dish where tender shredded chicken meets a zesty salsa verde, wrapped in warm corn tortillas and topped with a sprinkle of low‐fat cheese. This dish combines rich flavors with a satisfying texture, making it a perfect option for a hearty breakfast, lunch, or dinner.

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NUTRITION

353kcal
Protein
45g
Fat
8g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken Breast

2 Corn Tortillas

1/4 cup Salsa Verde

1/4 cup Low-Fat Cheddar Cheese

1 Tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas on a skillet over medium heat for about 30 seconds each side until pliable.

  • 3

    In a bowl, combine the shredded chicken with salsa verde until well mixed.

  • 4

    Place a generous portion of the chicken mixture onto each tortilla, then roll them up tightly.

  • 5

    Arrange the rolled enchiladas in a baking dish and sprinkle the low-fat cheddar cheese on top.

  • 6

    Bake in the preheated oven for about 10-12 minutes, or until the cheese has melted and the enchiladas are heated through.

  • 7

    Garnish with freshly chopped cilantro 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 a classic dish where tender shredded chicken meets a zesty salsa verde, wrapped in warm corn tortillas and topped with a sprinkle of low‐fat cheese. This dish combines rich flavors with a satisfying texture, making it a perfect option for a hearty breakfast, lunch, or dinner.

NUTRITION

353kcal
Protein
45g
Fat
8g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken Breast

2 Corn Tortillas

1/4 cup Salsa Verde

1/4 cup Low-Fat Cheddar Cheese

1 Tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas on a skillet over medium heat for about 30 seconds each side until pliable.

  • 3

    In a bowl, combine the shredded chicken with salsa verde until well mixed.

  • 4

    Place a generous portion of the chicken mixture onto each tortilla, then roll them up tightly.

  • 5

    Arrange the rolled enchiladas in a baking dish and sprinkle the low-fat cheddar cheese on top.

  • 6

    Bake in the preheated oven for about 10-12 minutes, or until the cheese has melted and the enchiladas are heated through.

  • 7

    Garnish with freshly chopped cilantro before serving.