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 rolled in warm corn tortillas, layered with a tangy salsa verde and black beans, then crowned with melted low-fat cheddar cheese. This dish offers a delightful combination of textures and spicy, fresh flavors that make every bite a fiesta.

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NUTRITION

380kcal
Protein
38.4g
Fat
8.2g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces shredded chicken breast

2 small corn tortillas

1/4 cup low-fat shredded cheddar cheese

1/3 cup salsa verde

1/4 cup black beans, drained

1/4 cup diced red onion

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a bowl, mix the shredded chicken with the black beans, diced red onion, and salsa verde. Stir gently to combine all flavors.

  • 3

    Warm the corn tortillas in a dry skillet over medium heat for about 20-30 seconds per side so they become pliable.

  • 4

    Spoon an even layer of the chicken mixture onto each tortilla, then roll them up tightly.

  • 5

    Place the rolled enchiladas seam-side down in a small baking dish. Drizzle a little extra salsa verde over the top if desired.

  • 6

    Sprinkle the low-fat shredded cheddar cheese evenly over the enchiladas.

  • 7

    Bake in the preheated oven for about 12-15 minutes, or until the cheese is melted and the enchiladas are heated through.

  • 8

    Remove from the oven and let rest for a few minutes 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 rolled in warm corn tortillas, layered with a tangy salsa verde and black beans, then crowned with melted low-fat cheddar cheese. This dish offers a delightful combination of textures and spicy, fresh flavors that make every bite a fiesta.

NUTRITION

380kcal
Protein
38.4g
Fat
8.2g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces shredded chicken breast

2 small corn tortillas

1/4 cup low-fat shredded cheddar cheese

1/3 cup salsa verde

1/4 cup black beans, drained

1/4 cup diced red onion

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a bowl, mix the shredded chicken with the black beans, diced red onion, and salsa verde. Stir gently to combine all flavors.

  • 3

    Warm the corn tortillas in a dry skillet over medium heat for about 20-30 seconds per side so they become pliable.

  • 4

    Spoon an even layer of the chicken mixture onto each tortilla, then roll them up tightly.

  • 5

    Place the rolled enchiladas seam-side down in a small baking dish. Drizzle a little extra salsa verde over the top if desired.

  • 6

    Sprinkle the low-fat shredded cheddar cheese evenly over the enchiladas.

  • 7

    Bake in the preheated oven for about 12-15 minutes, or until the cheese is melted and the enchiladas are heated through.

  • 8

    Remove from the oven and let rest for a few minutes before serving.