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

These satisfying enchiladas feature tender shredded chicken enveloped in soft corn tortillas and smothered in zesty salsa verde. Topped with a light sprinkle of reduced-fat cheese and fresh cilantro, this dish delivers a perfect balance of protein and flavor ideal for any meal of the day.

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NUTRITION

366kcal
Protein
37.9g
Fat
9.1g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 medium Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

1/2 teaspoon Cumin

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

2 tablespoons Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with cumin, garlic powder, salt, and pepper.

  • 3

    Cook the chicken in a skillet over medium heat until fully cooked and then shred it using two forks.

  • 4

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

  • 5

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

  • 6

    Fill each tortilla with a generous portion of the salsa verde chicken mixture, roll tightly, and place seam-side down in a baking dish.

  • 7

    Sprinkle reduced-fat shredded cheese evenly over the enchiladas.

  • 8

    Bake in the preheated oven for about 10-15 minutes until the cheese is slightly 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

These satisfying enchiladas feature tender shredded chicken enveloped in soft corn tortillas and smothered in zesty salsa verde. Topped with a light sprinkle of reduced-fat cheese and fresh cilantro, this dish delivers a perfect balance of protein and flavor ideal for any meal of the day.

NUTRITION

366kcal
Protein
37.9g
Fat
9.1g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 medium Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

1/2 teaspoon Cumin

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

2 tablespoons Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with cumin, garlic powder, salt, and pepper.

  • 3

    Cook the chicken in a skillet over medium heat until fully cooked and then shred it using two forks.

  • 4

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

  • 5

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

  • 6

    Fill each tortilla with a generous portion of the salsa verde chicken mixture, roll tightly, and place seam-side down in a baking dish.

  • 7

    Sprinkle reduced-fat shredded cheese evenly over the enchiladas.

  • 8

    Bake in the preheated oven for about 10-15 minutes until the cheese is slightly melted and the enchiladas are heated through.

  • 9

    Garnish with fresh cilantro before serving.