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 and smothered in tangy salsa verde. A fresh twist with melty reduced fat cheese and a cool avocado finish makes this dish a balanced, satisfying meal.

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NUTRITION

324kcal
Protein
37g
Fat
10.4g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1 oz Reduced Fat Cheddar Cheese

1/4 portion Avocado

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a pot, simmer the chicken breast seasoned lightly with salt and pepper until fully cooked, then shred using two forks.

  • 3

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

  • 4

    Spread a thin layer of salsa verde over each tortilla, add a generous portion of shredded chicken, and sprinkle a bit of reduced fat cheddar cheese.

  • 5

    Roll the tortillas to form enchiladas and place them seam side down in an oven-safe dish.

  • 6

    Pour the remaining salsa verde over the enchiladas and top with the rest of the cheese.

  • 7

    Bake in the preheated oven for 15-20 minutes until the cheese has melted and the dish is heated through.

  • 8

    Remove from the oven and top with sliced or diced avocado 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 and smothered in tangy salsa verde. A fresh twist with melty reduced fat cheese and a cool avocado finish makes this dish a balanced, satisfying meal.

NUTRITION

324kcal
Protein
37g
Fat
10.4g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1 oz Reduced Fat Cheddar Cheese

1/4 portion Avocado

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a pot, simmer the chicken breast seasoned lightly with salt and pepper until fully cooked, then shred using two forks.

  • 3

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

  • 4

    Spread a thin layer of salsa verde over each tortilla, add a generous portion of shredded chicken, and sprinkle a bit of reduced fat cheddar cheese.

  • 5

    Roll the tortillas to form enchiladas and place them seam side down in an oven-safe dish.

  • 6

    Pour the remaining salsa verde over the enchiladas and top with the rest of the cheese.

  • 7

    Bake in the preheated oven for 15-20 minutes until the cheese has melted and the dish is heated through.

  • 8

    Remove from the oven and top with sliced or diced avocado before serving.