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 the vibrant flavors of tender shredded chicken wrapped in soft corn tortillas and smothered in a zesty salsa verde, lightly topped with melted low-fat cheese and a hint of black beans for extra texture. This dish offers a delightful balance of protein and wholesome carbs, perfect for a satisfying meal any time of day.

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NUTRITION

319kcal
Protein
35g
Fat
3.6g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (shredded)

2 Corn Tortillas

1/2 cup Salsa Verde

1/8 cup Low-Fat Shredded Cheese

1/4 cup Black Beans

1/4 medium Onion (diced)

1 clove Garlic (minced)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet over medium heat, sauté the diced onion and minced garlic until softened and fragrant.

  • 3

    Add the shredded chicken to the skillet along with a few tablespoons of salsa verde to moisten and warm the chicken. Stir to combine flavors.

  • 4

    Warm the corn tortillas in a separate pan or microwave until pliable.

  • 5

    Place a portion of the chicken mixture in the center of each tortilla. Top with black beans, a drizzle more of salsa verde, and a sprinkle of low-fat shredded cheese.

  • 6

    Roll up the tortillas and arrange them seam-side down in a baking dish.

  • 7

    Pour the remaining salsa verde evenly over the enchiladas and sprinkle any extra cheese on top if desired.

  • 8

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

  • 9

    Serve warm and enjoy your flavorful, balanced meal.

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 the vibrant flavors of tender shredded chicken wrapped in soft corn tortillas and smothered in a zesty salsa verde, lightly topped with melted low-fat cheese and a hint of black beans for extra texture. This dish offers a delightful balance of protein and wholesome carbs, perfect for a satisfying meal any time of day.

NUTRITION

319kcal
Protein
35g
Fat
3.6g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (shredded)

2 Corn Tortillas

1/2 cup Salsa Verde

1/8 cup Low-Fat Shredded Cheese

1/4 cup Black Beans

1/4 medium Onion (diced)

1 clove Garlic (minced)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet over medium heat, sauté the diced onion and minced garlic until softened and fragrant.

  • 3

    Add the shredded chicken to the skillet along with a few tablespoons of salsa verde to moisten and warm the chicken. Stir to combine flavors.

  • 4

    Warm the corn tortillas in a separate pan or microwave until pliable.

  • 5

    Place a portion of the chicken mixture in the center of each tortilla. Top with black beans, a drizzle more of salsa verde, and a sprinkle of low-fat shredded cheese.

  • 6

    Roll up the tortillas and arrange them seam-side down in a baking dish.

  • 7

    Pour the remaining salsa verde evenly over the enchiladas and sprinkle any extra cheese on top if desired.

  • 8

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

  • 9

    Serve warm and enjoy your flavorful, balanced meal.