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 zesty, tender shredded chicken rolled in warm corn tortillas, smothered in vibrant salsa verde and lightly melted part-skim mozzarella cheese. This dish delivers a perfect balance of tangy, savory flavors with a fresh finish from a dollop of nonfat Greek yogurt and a sprinkle of cilantro.

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NUTRITION

277kcal
Protein
36.8g
Fat
8.4g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded Chicken Breast

2 Corn Tortillas

1 oz part-skim Mozzarella Cheese

1/4 cup Salsa Verde

1 tbsp Nonfat Greek Yogurt

1 tbsp Cilantro (garnish)

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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 on each side until they become pliable.

  • 3

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

  • 4

    Lay out a tortilla, place half the chicken mixture in the center, sprinkle with mozzarella cheese, and roll the tortilla tightly.

  • 5

    Place the rolled enchiladas seam-side down in a small baking dish.

  • 6

    Repeat the filling process with the second tortilla.

  • 7

    Pour the remaining salsa verde over the enchiladas and sprinkle a little extra cheese on top if desired.

  • 8

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

  • 9

    Remove from the oven and top with a dollop of nonfat Greek yogurt and a sprinkle of fresh cilantro.

  • 10

    Serve warm and enjoy your flavor-packed meal.

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 zesty, tender shredded chicken rolled in warm corn tortillas, smothered in vibrant salsa verde and lightly melted part-skim mozzarella cheese. This dish delivers a perfect balance of tangy, savory flavors with a fresh finish from a dollop of nonfat Greek yogurt and a sprinkle of cilantro.

NUTRITION

277kcal
Protein
36.8g
Fat
8.4g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded Chicken Breast

2 Corn Tortillas

1 oz part-skim Mozzarella Cheese

1/4 cup Salsa Verde

1 tbsp Nonfat Greek Yogurt

1 tbsp Cilantro (garnish)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

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

  • 4

    Lay out a tortilla, place half the chicken mixture in the center, sprinkle with mozzarella cheese, and roll the tortilla tightly.

  • 5

    Place the rolled enchiladas seam-side down in a small baking dish.

  • 6

    Repeat the filling process with the second tortilla.

  • 7

    Pour the remaining salsa verde over the enchiladas and sprinkle a little extra cheese on top if desired.

  • 8

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

  • 9

    Remove from the oven and top with a dollop of nonfat Greek yogurt and a sprinkle of fresh cilantro.

  • 10

    Serve warm and enjoy your flavor-packed meal.