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 these delicious enchiladas bursting with zesty salsa verde, tender shredded chicken, and a touch of melty low-fat cheese wrapped in warm corn tortillas. A perfect balance of savory and fresh flavors makes this dish an ideal option for a satisfying meal at any time of day.

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NUTRITION

363kcal
Protein
46.6g
Fat
9.5g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Corn Tortilla

1/4 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

1 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat a skillet over medium heat and warm the corn tortilla for about 30 seconds on each side until pliable.

  • 2

    Shred the cooked chicken breast using two forks. Mix the shredded chicken with the salsa verde in a bowl until well combined.

  • 3

    Place the chicken and salsa mixture in the center of the tortilla. Sprinkle the low-fat shredded cheese on top.

  • 4

    Roll the tortilla tightly to form an enchilada. Optionally, you can secure with a toothpick if needed.

  • 5

    Heat a non-stick pan over medium heat and lightly toast the enchilada for 1-2 minutes on each side until the tortilla is slightly crispy and the cheese has begun to melt.

  • 6

    Garnish with freshly chopped 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 these delicious enchiladas bursting with zesty salsa verde, tender shredded chicken, and a touch of melty low-fat cheese wrapped in warm corn tortillas. A perfect balance of savory and fresh flavors makes this dish an ideal option for a satisfying meal at any time of day.

NUTRITION

363kcal
Protein
46.6g
Fat
9.5g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Corn Tortilla

1/4 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

1 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat a skillet over medium heat and warm the corn tortilla for about 30 seconds on each side until pliable.

  • 2

    Shred the cooked chicken breast using two forks. Mix the shredded chicken with the salsa verde in a bowl until well combined.

  • 3

    Place the chicken and salsa mixture in the center of the tortilla. Sprinkle the low-fat shredded cheese on top.

  • 4

    Roll the tortilla tightly to form an enchilada. Optionally, you can secure with a toothpick if needed.

  • 5

    Heat a non-stick pan over medium heat and lightly toast the enchilada for 1-2 minutes on each side until the tortilla is slightly crispy and the cheese has begun to melt.

  • 6

    Garnish with freshly chopped cilantro and serve warm.