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 these vibrant enchiladas filled with tender shredded chicken smothered in a zesty salsa verde, wrapped in soft corn tortillas, and topped with a light sprinkle of low-fat cheese. This dish offers a perfect balance of flavors and textures, delivering a satisfying meal that's both hearty and refreshing.

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NUTRITION

296kcal
Protein
39.1g
Fat
6.1g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (shredded)

2 Corn Tortillas

½ cup Salsa Verde

¼ cup Low-Fat Shredded Cheese

1 Tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt and pepper then cook it in a skillet over medium heat until fully cooked, about 6-8 minutes per side, then shred it using two forks.

  • 3

    Warm the corn tortillas in a dry skillet or microwave to make them more pliable.

  • 4

    Mix the shredded chicken with the salsa verde in a bowl until evenly combined.

  • 5

    Place a portion of the chicken mixture in the center of each tortilla, roll them tightly, and arrange them in a baking dish.

  • 6

    Sprinkle the low-fat shredded cheese evenly over the top of the rolled enchiladas.

  • 7

    Bake in the preheated oven for 10-12 minutes 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 these vibrant enchiladas filled with tender shredded chicken smothered in a zesty salsa verde, wrapped in soft corn tortillas, and topped with a light sprinkle of low-fat cheese. This dish offers a perfect balance of flavors and textures, delivering a satisfying meal that's both hearty and refreshing.

NUTRITION

296kcal
Protein
39.1g
Fat
6.1g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (shredded)

2 Corn Tortillas

½ cup Salsa Verde

¼ cup Low-Fat Shredded Cheese

1 Tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt and pepper then cook it in a skillet over medium heat until fully cooked, about 6-8 minutes per side, then shred it using two forks.

  • 3

    Warm the corn tortillas in a dry skillet or microwave to make them more pliable.

  • 4

    Mix the shredded chicken with the salsa verde in a bowl until evenly combined.

  • 5

    Place a portion of the chicken mixture in the center of each tortilla, roll them tightly, and arrange them in a baking dish.

  • 6

    Sprinkle the low-fat shredded cheese evenly over the top of the rolled enchiladas.

  • 7

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

  • 8

    Garnish with fresh cilantro before serving.