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 with tender shredded chicken wrapped in warm corn tortillas, smothered in a tangy salsa verde and topped with reduced-fat cheddar cheese. Each bite delivers a burst of flavor and a satisfying, wholesome texture that's perfect for a balanced dinner.

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NUTRITION

376kcal
Protein
46.2g
Fat
8.1g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Reduced-Fat Cheddar Cheese

1 tablespoon Fresh Cilantro

1 tablespoon Lime Juice

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Shred the cooked chicken breast using two forks and set aside.

  • 3

    Warm the corn tortillas on a dry skillet for about 30 seconds on each side to make them pliable.

  • 4

    Spread a thin layer of salsa verde on each tortilla, then add an even portion of shredded chicken.

  • 5

    Sprinkle a small amount of reduced-fat cheddar cheese over the chicken.

  • 6

    Roll up the tortillas tightly and place them seam-side down in an oven-safe dish.

  • 7

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

  • 8

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

  • 9

    Finish with a drizzle of lime juice and 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 a vibrant twist on classic enchiladas with tender shredded chicken wrapped in warm corn tortillas, smothered in a tangy salsa verde and topped with reduced-fat cheddar cheese. Each bite delivers a burst of flavor and a satisfying, wholesome texture that's perfect for a balanced dinner.

NUTRITION

376kcal
Protein
46.2g
Fat
8.1g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Reduced-Fat Cheddar Cheese

1 tablespoon Fresh Cilantro

1 tablespoon Lime Juice

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Shred the cooked chicken breast using two forks and set aside.

  • 3

    Warm the corn tortillas on a dry skillet for about 30 seconds on each side to make them pliable.

  • 4

    Spread a thin layer of salsa verde on each tortilla, then add an even portion of shredded chicken.

  • 5

    Sprinkle a small amount of reduced-fat cheddar cheese over the chicken.

  • 6

    Roll up the tortillas tightly and place them seam-side down in an oven-safe dish.

  • 7

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

  • 8

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

  • 9

    Finish with a drizzle of lime juice and garnish with fresh cilantro before serving.