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 flavorful journey with these Salsa Verde Shredded Chicken Enchiladas. Tender, shredded chicken is wrapped in soft corn tortillas, smothered in a bright and tangy salsa verde, and lightly topped with a sprinkle of low-fat cheese. This dish offers a harmonious blend of textures and zesty flavors, making it a satisfying meal for any time of day.

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NUTRITION

308kcal
Protein
44.6g
Fat
5.5g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

2 tablespoons Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the 4 ounces of chicken breast in a pot with a little water, season lightly with salt and pepper, and simmer until fully cooked. Once cooked, shred the chicken using two forks.

  • 3

    Warm the corn tortillas on a griddle or in the microwave until they are pliable.

  • 4

    Spoon a generous amount of shredded chicken onto each tortilla, drizzle with salsa verde, and sprinkle a bit of low-fat shredded cheese.

  • 5

    Roll the tortillas tightly to enclose the fillings and place them seam-side down in a baking dish.

  • 6

    Pour the remaining salsa verde over the enchiladas, then sprinkle extra cheese on top if desired.

  • 7

    Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and the enchiladas are heated through.

  • 8

    Garnish with fresh cilantro 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 a flavorful journey with these Salsa Verde Shredded Chicken Enchiladas. Tender, shredded chicken is wrapped in soft corn tortillas, smothered in a bright and tangy salsa verde, and lightly topped with a sprinkle of low-fat cheese. This dish offers a harmonious blend of textures and zesty flavors, making it a satisfying meal for any time of day.

NUTRITION

308kcal
Protein
44.6g
Fat
5.5g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

2 tablespoons Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the 4 ounces of chicken breast in a pot with a little water, season lightly with salt and pepper, and simmer until fully cooked. Once cooked, shred the chicken using two forks.

  • 3

    Warm the corn tortillas on a griddle or in the microwave until they are pliable.

  • 4

    Spoon a generous amount of shredded chicken onto each tortilla, drizzle with salsa verde, and sprinkle a bit of low-fat shredded cheese.

  • 5

    Roll the tortillas tightly to enclose the fillings and place them seam-side down in a baking dish.

  • 6

    Pour the remaining salsa verde over the enchiladas, then sprinkle extra cheese on top if desired.

  • 7

    Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and the enchiladas are heated through.

  • 8

    Garnish with fresh cilantro before serving.