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 these vibrant enchiladas packed with tender shredded chicken smothered in zesty salsa verde, nestled in warm corn tortillas, and topped with a sprinkle of reduced-fat cheese. A perfect balance of protein and flavor, this dish makes a satisfying meal at any time of day.

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NUTRITION

382kcal
Protein
37.5g
Fat
14g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Salsa Verde

2 Corn Tortillas

1/4 cup Reduced-Fat Cheddar Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt and pepper. In a skillet, heat the olive oil over medium heat and sear the chicken breast until browned on both sides, about 3-4 minutes per side.

  • 3

    Transfer the chicken to a pot with a small amount of water, cover, and simmer until fully cooked (about 10-12 minutes). Shred the chicken using two forks.

  • 4

    In a bowl, combine the shredded chicken with the salsa verde, stirring until the chicken is evenly coated.

  • 5

    Warm the corn tortillas in a dry skillet or microwave to make them pliable.

  • 6

    Spoon an even amount of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish.

  • 7

    Sprinkle the reduced-fat cheddar cheese evenly over the enchiladas.

  • 8

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

  • 9

    Remove from oven and serve warm.

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 these vibrant enchiladas packed with tender shredded chicken smothered in zesty salsa verde, nestled in warm corn tortillas, and topped with a sprinkle of reduced-fat cheese. A perfect balance of protein and flavor, this dish makes a satisfying meal at any time of day.

NUTRITION

382kcal
Protein
37.5g
Fat
14g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Salsa Verde

2 Corn Tortillas

1/4 cup Reduced-Fat Cheddar Cheese

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt and pepper. In a skillet, heat the olive oil over medium heat and sear the chicken breast until browned on both sides, about 3-4 minutes per side.

  • 3

    Transfer the chicken to a pot with a small amount of water, cover, and simmer until fully cooked (about 10-12 minutes). Shred the chicken using two forks.

  • 4

    In a bowl, combine the shredded chicken with the salsa verde, stirring until the chicken is evenly coated.

  • 5

    Warm the corn tortillas in a dry skillet or microwave to make them pliable.

  • 6

    Spoon an even amount of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish.

  • 7

    Sprinkle the reduced-fat cheddar cheese evenly over the enchiladas.

  • 8

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

  • 9

    Remove from oven and serve warm.