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 a classic dish with tender shredded chicken smothered in a tangy salsa verde, wrapped in soft corn tortillas and lightly topped with low-fat cheese. This dish delivers a balanced blend of protein and bright flavors, making it a satisfying option for a nutritious dinner.

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NUTRITION

320kcal
Protein
45g
Fat
7.5g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

2 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Place the chicken breast in a saucepan with a bit of water, bring to a simmer, and cook until fully cooked (about 15-20 minutes). Allow it to cool slightly.

  • 3

    Using two forks, shred the chicken and mix it with the salsa verde in a bowl.

  • 4

    Warm the corn tortillas on a dry skillet for about 30 seconds each side until pliable.

  • 5

    Fill each tortilla with a portion of the shredded chicken mixture, sprinkle a little low-fat cheese, and roll them tightly.

  • 6

    Place the filled enchiladas in an oven-safe dish and top with any remaining salsa verde and cheese.

  • 7

    Bake for 10-12 minutes until the cheese melts and the enchiladas are heated through.

  • 8

    Garnish with fresh cilantro 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 twist on a classic dish with tender shredded chicken smothered in a tangy salsa verde, wrapped in soft corn tortillas and lightly topped with low-fat cheese. This dish delivers a balanced blend of protein and bright flavors, making it a satisfying option for a nutritious dinner.

NUTRITION

320kcal
Protein
45g
Fat
7.5g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

2 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Place the chicken breast in a saucepan with a bit of water, bring to a simmer, and cook until fully cooked (about 15-20 minutes). Allow it to cool slightly.

  • 3

    Using two forks, shred the chicken and mix it with the salsa verde in a bowl.

  • 4

    Warm the corn tortillas on a dry skillet for about 30 seconds each side until pliable.

  • 5

    Fill each tortilla with a portion of the shredded chicken mixture, sprinkle a little low-fat cheese, and roll them tightly.

  • 6

    Place the filled enchiladas in an oven-safe dish and top with any remaining salsa verde and cheese.

  • 7

    Bake for 10-12 minutes until the cheese melts and the enchiladas are heated through.

  • 8

    Garnish with fresh cilantro and serve warm.