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 blend of tender shredded chicken wrapped in warm corn tortillas and smothered in zesty salsa verde. Topped with a light sprinkle of reduced-fat cheese, these enchiladas strike the perfect balance between savory and fresh, making them ideal for any meal of the day.

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NUTRITION

307kcal
Protein
41.5g
Fat
6.5g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 oz Shredded Chicken

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Warm the corn tortillas briefly on a skillet to make them pliable.

  • 3

    Spread a small amount of salsa verde on each tortilla, then layer with shredded chicken and a sprinkle of reduced-fat cheese.

  • 4

    Roll up the tortillas and place them seam-side down in a baking dish.

  • 5

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

  • 6

    Bake for 15-20 minutes until heated through and the cheese is lightly melted.

  • 7

    Remove from the oven and serve warm.

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 blend of tender shredded chicken wrapped in warm corn tortillas and smothered in zesty salsa verde. Topped with a light sprinkle of reduced-fat cheese, these enchiladas strike the perfect balance between savory and fresh, making them ideal for any meal of the day.

NUTRITION

307kcal
Protein
41.5g
Fat
6.5g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 oz Shredded Chicken

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Warm the corn tortillas briefly on a skillet to make them pliable.

  • 3

    Spread a small amount of salsa verde on each tortilla, then layer with shredded chicken and a sprinkle of reduced-fat cheese.

  • 4

    Roll up the tortillas and place them seam-side down in a baking dish.

  • 5

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

  • 6

    Bake for 15-20 minutes until heated through and the cheese is lightly melted.

  • 7

    Remove from the oven and serve warm.