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 smothered in a tangy salsa verde, rolled up in warm corn tortillas, and lightly topped with melty reduced-fat cheese. This dish delivers a balanced blend of protein and flavor for a satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

377kcal
Protein
43.9g
Fat
12.8g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1 oz Reduced-Fat Cheddar Cheese

1/2 cup Salsa Verde

1/4 medium Onion

1 tsp Olive Oil

1 tsp Cumin

1 tsp Garlic Powder

2 tbsp Fresh Cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a skillet, heat olive oil over medium heat and lightly sauté the diced onion until softened.

  • 3

    Add the chicken breast (or use pre-cooked shredded chicken) along with cumin and garlic powder. If using raw chicken, cook until no longer pink and then shred using two forks.

  • 4

    Mix the shredded chicken with salsa verde, ensuring the chicken is well coated.

  • 5

    Warm the corn tortillas on a dry skillet or in the microwave to make them pliable.

  • 6

    Fill each tortilla with the salsa verde chicken mixture and sprinkle a little reduced-fat cheddar cheese.

  • 7

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

  • 8

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

  • 9

    Garnish with fresh cilantro before serving. Enjoy your flavorful and balanced meal!

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 smothered in a tangy salsa verde, rolled up in warm corn tortillas, and lightly topped with melty reduced-fat cheese. This dish delivers a balanced blend of protein and flavor for a satisfying meal.

NUTRITION

377kcal
Protein
43.9g
Fat
12.8g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1 oz Reduced-Fat Cheddar Cheese

1/2 cup Salsa Verde

1/4 medium Onion

1 tsp Olive Oil

1 tsp Cumin

1 tsp Garlic Powder

2 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a skillet, heat olive oil over medium heat and lightly sauté the diced onion until softened.

  • 3

    Add the chicken breast (or use pre-cooked shredded chicken) along with cumin and garlic powder. If using raw chicken, cook until no longer pink and then shred using two forks.

  • 4

    Mix the shredded chicken with salsa verde, ensuring the chicken is well coated.

  • 5

    Warm the corn tortillas on a dry skillet or in the microwave to make them pliable.

  • 6

    Fill each tortilla with the salsa verde chicken mixture and sprinkle a little reduced-fat cheddar cheese.

  • 7

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

  • 8

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

  • 9

    Garnish with fresh cilantro before serving. Enjoy your flavorful and balanced meal!