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 and satisfying enchiladas featuring tender shredded chicken bathed in smoky salsa verde, nestled in warm corn tortillas, and topped with a modest sprinkle of reduced-fat cheese. Perfectly balanced with clean ingredients and a brightness from the salsa, this dish is both comforting and energizing.

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NUTRITION

392kcal
Protein
52.4g
Fat
9.7g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (cooked, shredded)

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred the cooked chicken breast using two forks until it is finely pulled apart.

  • 3

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

  • 4

    Place a portion of shredded chicken in the center of each tortilla, drizzle with salsa verde, and sprinkle a bit of shredded reduced-fat cheese.

  • 5

    Roll the tortillas tightly and place them seam-side down in a baking dish.

  • 6

    Pour any remaining salsa verde over the enchiladas and sprinkle the rest of the cheese on top.

  • 7

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

  • 8

    Remove from the oven, let cool slightly, and serve immediately.

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 and satisfying enchiladas featuring tender shredded chicken bathed in smoky salsa verde, nestled in warm corn tortillas, and topped with a modest sprinkle of reduced-fat cheese. Perfectly balanced with clean ingredients and a brightness from the salsa, this dish is both comforting and energizing.

NUTRITION

392kcal
Protein
52.4g
Fat
9.7g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (cooked, shredded)

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred the cooked chicken breast using two forks until it is finely pulled apart.

  • 3

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

  • 4

    Place a portion of shredded chicken in the center of each tortilla, drizzle with salsa verde, and sprinkle a bit of shredded reduced-fat cheese.

  • 5

    Roll the tortillas tightly and place them seam-side down in a baking dish.

  • 6

    Pour any remaining salsa verde over the enchiladas and sprinkle the rest of the cheese on top.

  • 7

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

  • 8

    Remove from the oven, let cool slightly, and serve immediately.