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 comforting plate of shredded chicken enchiladas bathed in a tangy, homemade salsa verde. This dish features tender, seasoned chicken rolled inside corn tortillas, lightly baked with a sprinkle of low-fat cheese on top, and finished with a squeeze of fresh lime for brightness.

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NUTRITION

353kcal
Protein
40.3g
Fat
11.5g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1 oz Low-Fat Shredded Cheese

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Cumin

Pinch Salt

1 tbsp Fresh Lime Juice

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with garlic powder, cumin, and a pinch of salt. Drizzle with olive oil.

  • 3

    Cook the chicken in a skillet over medium heat until fully cooked and easily shreddable, about 6-8 minutes per side. Once cooked, shred the chicken using two forks.

  • 4

    Mix the shredded chicken with half of the salsa verde to evenly coat the chicken.

  • 5

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

  • 6

    Place an even layer of shredded chicken onto each tortilla, roll them up tightly, and place in a lightly greased baking dish.

  • 7

    Top the enchiladas with the remaining salsa verde and sprinkle the shredded low-fat cheese evenly over the top.

  • 8

    Bake in the preheated oven for 15-20 minutes, until the cheese has melted and the dish is heated through.

  • 9

    Finish with a drizzle of fresh lime juice 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 comforting plate of shredded chicken enchiladas bathed in a tangy, homemade salsa verde. This dish features tender, seasoned chicken rolled inside corn tortillas, lightly baked with a sprinkle of low-fat cheese on top, and finished with a squeeze of fresh lime for brightness.

NUTRITION

353kcal
Protein
40.3g
Fat
11.5g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1 oz Low-Fat Shredded Cheese

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Cumin

Pinch Salt

1 tbsp Fresh Lime Juice

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with garlic powder, cumin, and a pinch of salt. Drizzle with olive oil.

  • 3

    Cook the chicken in a skillet over medium heat until fully cooked and easily shreddable, about 6-8 minutes per side. Once cooked, shred the chicken using two forks.

  • 4

    Mix the shredded chicken with half of the salsa verde to evenly coat the chicken.

  • 5

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

  • 6

    Place an even layer of shredded chicken onto each tortilla, roll them up tightly, and place in a lightly greased baking dish.

  • 7

    Top the enchiladas with the remaining salsa verde and sprinkle the shredded low-fat cheese evenly over the top.

  • 8

    Bake in the preheated oven for 15-20 minutes, until the cheese has melted and the dish is heated through.

  • 9

    Finish with a drizzle of fresh lime juice before serving.