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 with tender shredded chicken enveloped in a tangy salsa verde, nestled in warm corn tortillas and lightly finished with melted reduced-fat cheese. This dish blends zesty flavors with wholesome ingredients to create a satisfying meal perfect for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

343kcal
Protein
40.7g
Fat
11.1g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces shredded chicken breast

2 corn tortillas

1/3 cup salsa verde

1/4 cup reduced-fat shredded cheese

1 teaspoon olive oil

1/4 cup chopped yellow onion

1 teaspoon ground cumin

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat a skillet over medium heat and add the olive oil. Sauté the chopped onion until softened, about 2-3 minutes.

  • 2

    Add the shredded chicken and ground cumin to the skillet, stirring to combine and allowing the spices to warm through for about 1 minute.

  • 3

    Pour in the salsa verde and stir to coat the chicken evenly. Let it simmer for 3-5 minutes so the flavors meld together.

  • 4

    Warm the corn tortillas in a separate pan or microwave until pliable.

  • 5

    Place a portion of the chicken mixture in the center of each tortilla, sprinkle with a portion of the reduced-fat cheese, and roll them up tightly.

  • 6

    Optional: For a crispier finish, lightly toast the filled tortillas in the skillet for an additional 1-2 minutes on each side.

  • 7

    Serve immediately, garnished with fresh cilantro if desired.

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 with tender shredded chicken enveloped in a tangy salsa verde, nestled in warm corn tortillas and lightly finished with melted reduced-fat cheese. This dish blends zesty flavors with wholesome ingredients to create a satisfying meal perfect for any time of day.

NUTRITION

343kcal
Protein
40.7g
Fat
11.1g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces shredded chicken breast

2 corn tortillas

1/3 cup salsa verde

1/4 cup reduced-fat shredded cheese

1 teaspoon olive oil

1/4 cup chopped yellow onion

1 teaspoon ground cumin

PREPARATION

  • 1

    Heat a skillet over medium heat and add the olive oil. Sauté the chopped onion until softened, about 2-3 minutes.

  • 2

    Add the shredded chicken and ground cumin to the skillet, stirring to combine and allowing the spices to warm through for about 1 minute.

  • 3

    Pour in the salsa verde and stir to coat the chicken evenly. Let it simmer for 3-5 minutes so the flavors meld together.

  • 4

    Warm the corn tortillas in a separate pan or microwave until pliable.

  • 5

    Place a portion of the chicken mixture in the center of each tortilla, sprinkle with a portion of the reduced-fat cheese, and roll them up tightly.

  • 6

    Optional: For a crispier finish, lightly toast the filled tortillas in the skillet for an additional 1-2 minutes on each side.

  • 7

    Serve immediately, garnished with fresh cilantro if desired.