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 featuring tender shredded chicken bathed in tangy salsa verde, wrapped in soft corn tortillas, and lightly topped with reduced-fat cheese. The dish offers a balanced blend of spice and comfort with a fresh finish that makes every bite a celebration of flavor.

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NUTRITION

277kcal
Protein
33.3g
Fat
7.4g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

2 Tbsp Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast in a pot with a small amount of water and simmer until cooked through, about 15-20 minutes. Alternatively, use pre-cooked shredded chicken.

  • 3

    Shred the chicken using two forks and combine with the salsa verde in a bowl.

  • 4

    Warm the corn tortillas in a dry skillet for 30 seconds on each side until flexible.

  • 5

    Place a generous scoop of the salsa verde shredded chicken mixture in the center of each tortilla, sprinkle with reduced-fat cheese, and roll up tightly.

  • 6

    Arrange the rolled enchiladas seam-side down in a lightly greased baking dish. Optionally, add any remaining salsa verde over the top.

  • 7

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

  • 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 featuring tender shredded chicken bathed in tangy salsa verde, wrapped in soft corn tortillas, and lightly topped with reduced-fat cheese. The dish offers a balanced blend of spice and comfort with a fresh finish that makes every bite a celebration of flavor.

NUTRITION

277kcal
Protein
33.3g
Fat
7.4g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

2 Tbsp Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast in a pot with a small amount of water and simmer until cooked through, about 15-20 minutes. Alternatively, use pre-cooked shredded chicken.

  • 3

    Shred the chicken using two forks and combine with the salsa verde in a bowl.

  • 4

    Warm the corn tortillas in a dry skillet for 30 seconds on each side until flexible.

  • 5

    Place a generous scoop of the salsa verde shredded chicken mixture in the center of each tortilla, sprinkle with reduced-fat cheese, and roll up tightly.

  • 6

    Arrange the rolled enchiladas seam-side down in a lightly greased baking dish. Optionally, add any remaining salsa verde over the top.

  • 7

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

  • 8

    Garnish with fresh cilantro before serving.