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 classic enchiladas featuring tender shredded chicken enveloped in soft corn tortillas and smothered with tangy salsa verde and melty cheese. This dish offers a burst of flavors with every bite, making it a satisfying meal for any time of day.

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NUTRITION

325kcal
Protein
35.6g
Fat
10.9g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Shredded Cheddar Cheese

2 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with salt and pepper. In a skillet, sear it over medium heat until fully cooked (about 6-7 minutes per side). Let cool and then shred the chicken using two forks.

  • 3

    Lightly warm the corn tortillas in a dry skillet or microwave to ensure flexibility.

  • 4

    Mix the shredded chicken with half of the salsa verde to evenly coat the meat.

  • 5

    Spoon the chicken mixture onto each tortilla, sprinkle a small amount of shredded cheese on top, then roll the tortillas tightly.

  • 6

    Place the rolled enchiladas seam side down in a baking dish. Pour the remaining salsa verde over the top and sprinkle with the rest of the cheddar cheese.

  • 7

    Bake in the oven for about 10-12 minutes, or until the cheese is melted and bubbly.

  • 8

    Garnish with freshly chopped cilantro 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 a vibrant twist on classic enchiladas featuring tender shredded chicken enveloped in soft corn tortillas and smothered with tangy salsa verde and melty cheese. This dish offers a burst of flavors with every bite, making it a satisfying meal for any time of day.

NUTRITION

325kcal
Protein
35.6g
Fat
10.9g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Shredded Cheddar Cheese

2 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with salt and pepper. In a skillet, sear it over medium heat until fully cooked (about 6-7 minutes per side). Let cool and then shred the chicken using two forks.

  • 3

    Lightly warm the corn tortillas in a dry skillet or microwave to ensure flexibility.

  • 4

    Mix the shredded chicken with half of the salsa verde to evenly coat the meat.

  • 5

    Spoon the chicken mixture onto each tortilla, sprinkle a small amount of shredded cheese on top, then roll the tortillas tightly.

  • 6

    Place the rolled enchiladas seam side down in a baking dish. Pour the remaining salsa verde over the top and sprinkle with the rest of the cheddar cheese.

  • 7

    Bake in the oven for about 10-12 minutes, or until the cheese is melted and bubbly.

  • 8

    Garnish with freshly chopped cilantro and serve immediately.