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 traditional enchiladas with tender shredded chicken enveloped in soft corn tortillas, smothered in a zesty salsa verde, and lightly finished with a sprinkle of melted Monterey Jack cheese. This dish delivers a delightful balance of flavors and textures, from the savory chicken to the tangy, herb-infused sauce, making it a perfect go-to meal for any time of day.

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NUTRITION

358kcal
Protein
44.1g
Fat
11g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup shredded Monterey Jack Cheese

2 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred the cooked chicken breast using forks or your hands until it is easily pull-apart.

  • 3

    Lightly warm the corn tortillas in a dry skillet for about 30 seconds per side to make them pliable.

  • 4

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

  • 5

    Sprinkle a small amount of shredded Monterey Jack cheese over the chicken.

  • 6

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

  • 7

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

  • 8

    Bake in the preheated oven for 15-20 minutes or until the cheese is melted and the enchiladas are heated through.

  • 9

    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 traditional enchiladas with tender shredded chicken enveloped in soft corn tortillas, smothered in a zesty salsa verde, and lightly finished with a sprinkle of melted Monterey Jack cheese. This dish delivers a delightful balance of flavors and textures, from the savory chicken to the tangy, herb-infused sauce, making it a perfect go-to meal for any time of day.

NUTRITION

358kcal
Protein
44.1g
Fat
11g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup shredded Monterey Jack Cheese

2 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred the cooked chicken breast using forks or your hands until it is easily pull-apart.

  • 3

    Lightly warm the corn tortillas in a dry skillet for about 30 seconds per side to make them pliable.

  • 4

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

  • 5

    Sprinkle a small amount of shredded Monterey Jack cheese over the chicken.

  • 6

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

  • 7

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

  • 8

    Bake in the preheated oven for 15-20 minutes or until the cheese is melted and the enchiladas are heated through.

  • 9

    Garnish with fresh cilantro before serving.