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 filled with tender shredded chicken, smothered in a zesty salsa verde and light melted cheese, all wrapped in soft corn tortillas. This dish offers a delightful blend of warm textures and bright flavors, making it perfect for any mealtime.

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NUTRITION

358kcal
Protein
44.6g
Fat
8.5g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

Optional: 2 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cook the chicken breast until fully cooked, then shred it using forks.

  • 3

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds each side to make them pliable.

  • 4

    Place a portion of shredded chicken in the center of each tortilla, spoon over some salsa verde, and sprinkle a little low-fat cheese.

  • 5

    Roll up the tortillas and place them seam side down in a lightly greased baking dish.

  • 6

    Pour the remaining salsa verde evenly over the enchiladas and finish with 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

    Garnish with fresh cilantro if desired, and serve warm.

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 filled with tender shredded chicken, smothered in a zesty salsa verde and light melted cheese, all wrapped in soft corn tortillas. This dish offers a delightful blend of warm textures and bright flavors, making it perfect for any mealtime.

NUTRITION

358kcal
Protein
44.6g
Fat
8.5g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

Optional: 2 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cook the chicken breast until fully cooked, then shred it using forks.

  • 3

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds each side to make them pliable.

  • 4

    Place a portion of shredded chicken in the center of each tortilla, spoon over some salsa verde, and sprinkle a little low-fat cheese.

  • 5

    Roll up the tortillas and place them seam side down in a lightly greased baking dish.

  • 6

    Pour the remaining salsa verde evenly over the enchiladas and finish with 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

    Garnish with fresh cilantro if desired, and serve warm.