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 enveloped in warm corn tortillas, smothered in a tangy, vibrant salsa verde and finished with a sprinkle of melted reduced-fat cheese. This dish delivers a delightful fusion of zesty flavors and comforting textures, making it perfect for a satisfying dinner that balances protein and flavor.

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NUTRITION

310kcal
Protein
35.2g
Fat
10.6g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast, shredded

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

2 tbsp Diced Onion

2 tbsp Fresh Cilantro

1 tsp Mixed Spices (Cumin, Garlic Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a small pot, warm the shredded chicken with a pinch of cumin, garlic powder, salt, and pepper until heated through.

  • 3

    On each corn tortilla, layer a portion of the warmed chicken, a spoonful of diced onions, and a drizzle of salsa verde.

  • 4

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

  • 5

    Pour the remaining salsa verde evenly over the enchiladas, then sprinkle with reduced-fat shredded cheese.

  • 6

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

  • 7

    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 tender shredded chicken enveloped in warm corn tortillas, smothered in a tangy, vibrant salsa verde and finished with a sprinkle of melted reduced-fat cheese. This dish delivers a delightful fusion of zesty flavors and comforting textures, making it perfect for a satisfying dinner that balances protein and flavor.

NUTRITION

310kcal
Protein
35.2g
Fat
10.6g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast, shredded

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

2 tbsp Diced Onion

2 tbsp Fresh Cilantro

1 tsp Mixed Spices (Cumin, Garlic Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a small pot, warm the shredded chicken with a pinch of cumin, garlic powder, salt, and pepper until heated through.

  • 3

    On each corn tortilla, layer a portion of the warmed chicken, a spoonful of diced onions, and a drizzle of salsa verde.

  • 4

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

  • 5

    Pour the remaining salsa verde evenly over the enchiladas, then sprinkle with reduced-fat shredded cheese.

  • 6

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

  • 7

    Garnish with fresh cilantro before serving.