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 delicious shredded chicken enchiladas smothered in a vibrant salsa verde, wrapped in soft corn tortillas and topped with a sprinkle of reduced fat cheese and a dollop of Greek yogurt for extra creaminess. This dish offers a satisfying mix of textures and bright flavors, perfect for a balanced meal any time of day.

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NUTRITION

347kcal
Protein
40.2g
Fat
8g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Salsa Verde

1 Corn Tortilla

1/4 cup Reduced Fat Shredded Cheese

2 tbsp Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Place the chicken breast in a pot with a little water and bring to a simmer. Cover and cook until the chicken is tender and fully cooked, about 15-20 minutes.

  • 3

    Shred the cooked chicken using two forks.

  • 4

    Mix the shredded chicken with the salsa verde, ensuring the chicken is evenly coated.

  • 5

    Warm the corn tortilla in a dry skillet or microwave for a few seconds until pliable.

  • 6

    Fill the tortilla with the salsa verde chicken mixture, sprinkle the reduced fat cheese on top, and roll it up tightly.

  • 7

    Place the enchilada in a baking dish and bake for 8-10 minutes until the cheese is slightly melted.

  • 8

    Garnish with a dollop of nonfat Greek yogurt 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 delicious shredded chicken enchiladas smothered in a vibrant salsa verde, wrapped in soft corn tortillas and topped with a sprinkle of reduced fat cheese and a dollop of Greek yogurt for extra creaminess. This dish offers a satisfying mix of textures and bright flavors, perfect for a balanced meal any time of day.

NUTRITION

347kcal
Protein
40.2g
Fat
8g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Salsa Verde

1 Corn Tortilla

1/4 cup Reduced Fat Shredded Cheese

2 tbsp Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Place the chicken breast in a pot with a little water and bring to a simmer. Cover and cook until the chicken is tender and fully cooked, about 15-20 minutes.

  • 3

    Shred the cooked chicken using two forks.

  • 4

    Mix the shredded chicken with the salsa verde, ensuring the chicken is evenly coated.

  • 5

    Warm the corn tortilla in a dry skillet or microwave for a few seconds until pliable.

  • 6

    Fill the tortilla with the salsa verde chicken mixture, sprinkle the reduced fat cheese on top, and roll it up tightly.

  • 7

    Place the enchilada in a baking dish and bake for 8-10 minutes until the cheese is slightly melted.

  • 8

    Garnish with a dollop of nonfat Greek yogurt before serving.