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 light and flavorful enchiladas featuring tender shredded chicken bathed in a vibrant salsa verde, rolled in a whole wheat tortilla, and topped with a cool dollop of nonfat Greek yogurt. This dish delivers a satisfying balance of protein and taste in every bite.

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NUTRITION

369kcal
Protein
41.5g
Fat
6.6g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Whole Wheat Tortilla

1/2 cup Salsa Verde

2 ounces Nonfat Greek Yogurt

2 tbsp chopped Red Onion

2 tbsp chopped Fresh Cilantro

1 tbsp Lime Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 375°F to prepare for a short bake to meld flavors and warm the tortillas.

  • 2

    In a bowl, mix the shredded chicken with salsa verde, minced garlic, chopped red onion, and lime juice. Stir in the chopped cilantro to combine evenly.

  • 3

    Lay out the whole wheat tortilla and spoon the chicken-salsa mixture into the center. Roll tightly into an enchilada.

  • 4

    Place the rolled enchiladas in a lightly greased baking dish. Spoon a little extra salsa verde on top for moisture.

  • 5

    Bake in the preheated oven for about 10-12 minutes, until heated through. Alternatively, a quick broil for 2-3 minutes can help slightly crisp the tortilla edges.

  • 6

    Serve topped with a dollop of nonfat Greek yogurt and additional cilantro if desired.

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 light and flavorful enchiladas featuring tender shredded chicken bathed in a vibrant salsa verde, rolled in a whole wheat tortilla, and topped with a cool dollop of nonfat Greek yogurt. This dish delivers a satisfying balance of protein and taste in every bite.

NUTRITION

369kcal
Protein
41.5g
Fat
6.6g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Whole Wheat Tortilla

1/2 cup Salsa Verde

2 ounces Nonfat Greek Yogurt

2 tbsp chopped Red Onion

2 tbsp chopped Fresh Cilantro

1 tbsp Lime Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 375°F to prepare for a short bake to meld flavors and warm the tortillas.

  • 2

    In a bowl, mix the shredded chicken with salsa verde, minced garlic, chopped red onion, and lime juice. Stir in the chopped cilantro to combine evenly.

  • 3

    Lay out the whole wheat tortilla and spoon the chicken-salsa mixture into the center. Roll tightly into an enchilada.

  • 4

    Place the rolled enchiladas in a lightly greased baking dish. Spoon a little extra salsa verde on top for moisture.

  • 5

    Bake in the preheated oven for about 10-12 minutes, until heated through. Alternatively, a quick broil for 2-3 minutes can help slightly crisp the tortilla edges.

  • 6

    Serve topped with a dollop of nonfat Greek yogurt and additional cilantro if desired.