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 featuring tender, shredded chicken simmered in a tangy salsa verde, wrapped in soft corn tortillas, and topped with a sprinkle of reduced-fat cheese. This dish offers a delightful balance of smokey, zesty, and comforting flavors suited perfectly for any meal of the day.

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NUTRITION

321kcal
Protein
43.6g
Fat
6.5g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Corn Tortilla

1/4 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

1 tablespoon Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred the pre-cooked chicken breast using two forks; you can also chop it into bite-sized pieces if preferred.

  • 3

    Warm the corn tortilla briefly in a dry skillet or microwave to make it pliable.

  • 4

    Spread the salsa verde evenly down the center of the tortilla.

  • 5

    Place the shredded chicken on top of the salsa, then sprinkle the reduced-fat shredded cheese.

  • 6

    Roll the tortilla tightly to form a neat enchilada.

  • 7

    Place the enchilada seam-side down in an oven-safe dish and drizzle a little extra salsa verde on top if desired.

  • 8

    Bake in the preheated oven for 10-12 minutes until the cheese is melted and the enchilada is heated through.

  • 9

    Garnish with freshly chopped cilantro and serve immediately.

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 featuring tender, shredded chicken simmered in a tangy salsa verde, wrapped in soft corn tortillas, and topped with a sprinkle of reduced-fat cheese. This dish offers a delightful balance of smokey, zesty, and comforting flavors suited perfectly for any meal of the day.

NUTRITION

321kcal
Protein
43.6g
Fat
6.5g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Corn Tortilla

1/4 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

1 tablespoon Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred the pre-cooked chicken breast using two forks; you can also chop it into bite-sized pieces if preferred.

  • 3

    Warm the corn tortilla briefly in a dry skillet or microwave to make it pliable.

  • 4

    Spread the salsa verde evenly down the center of the tortilla.

  • 5

    Place the shredded chicken on top of the salsa, then sprinkle the reduced-fat shredded cheese.

  • 6

    Roll the tortilla tightly to form a neat enchilada.

  • 7

    Place the enchilada seam-side down in an oven-safe dish and drizzle a little extra salsa verde on top if desired.

  • 8

    Bake in the preheated oven for 10-12 minutes until the cheese is melted and the enchilada is heated through.

  • 9

    Garnish with freshly chopped cilantro and serve immediately.