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 plate of enchiladas filled with tender shredded chicken bathed in tangy salsa verde, wrapped in soft corn tortillas, and lightly finished with a sprinkle of melted cheese. This dish offers a satisfying blend of savory and spicy notes ideal for a nourishing meal.

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NUTRITION

310kcal
Protein
35.3g
Fat
11.4g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast, shredded

2 Corn Tortillas

1/2 cup Salsa Verde

1 ounce Monterey Jack Cheese, shredded

2 tbsp Fresh Cilantro, chopped

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the chicken breast by poaching or baking until fully cooked, then shred it using two forks.

  • 3

    Warm the corn tortillas in a dry skillet or microwave until they are pliable.

  • 4

    Mix the shredded chicken with half of the salsa verde in a bowl.

  • 5

    Place a portion of the chicken mixture in the center of each tortilla, roll them up tightly, and place seam-side down in a baking dish.

  • 6

    Pour the remaining salsa verde evenly over the enchiladas and sprinkle with shredded Monterey Jack cheese.

  • 7

    Bake in the preheated oven for about 15 minutes, until the cheese is melted and the enchiladas are heated through.

  • 8

    Garnish with chopped fresh cilantro 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 a vibrant plate of enchiladas filled with tender shredded chicken bathed in tangy salsa verde, wrapped in soft corn tortillas, and lightly finished with a sprinkle of melted cheese. This dish offers a satisfying blend of savory and spicy notes ideal for a nourishing meal.

NUTRITION

310kcal
Protein
35.3g
Fat
11.4g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast, shredded

2 Corn Tortillas

1/2 cup Salsa Verde

1 ounce Monterey Jack Cheese, shredded

2 tbsp Fresh Cilantro, chopped

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the chicken breast by poaching or baking until fully cooked, then shred it using two forks.

  • 3

    Warm the corn tortillas in a dry skillet or microwave until they are pliable.

  • 4

    Mix the shredded chicken with half of the salsa verde in a bowl.

  • 5

    Place a portion of the chicken mixture in the center of each tortilla, roll them up tightly, and place seam-side down in a baking dish.

  • 6

    Pour the remaining salsa verde evenly over the enchiladas and sprinkle with shredded Monterey Jack cheese.

  • 7

    Bake in the preheated oven for about 15 minutes, until the cheese is melted and the enchiladas are heated through.

  • 8

    Garnish with chopped fresh cilantro and serve warm.