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

Savor the vibrant flavors of tender shredded chicken tucked inside warm corn tortillas, enveloped in tangy salsa verde and lightly topped with melted part-skim cheese. This wholesome dish is a delightful fusion of textures and taste profiles, celebrating the zest of fresh ingredients with every bite.

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NUTRITION

329kcal
Protein
45g
Fat
6g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 ounces shredded chicken breast

2 corn tortillas

1/2 cup salsa verde

1/4 cup shredded part-skim mozzarella cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas on a skillet or microwave for about 20-30 seconds to make them pliable.

  • 3

    Mix the shredded chicken with the salsa verde in a bowl until well combined.

  • 4

    Place an equal amount of the chicken and salsa mixture onto each tortilla, roll them up, and place in a baking dish seam-side down.

  • 5

    Sprinkle the shredded mozzarella cheese evenly over the top of the rolled enchiladas.

  • 6

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

  • 7

    Serve warm and enjoy your flavorful, protein-packed 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

Savor the vibrant flavors of tender shredded chicken tucked inside warm corn tortillas, enveloped in tangy salsa verde and lightly topped with melted part-skim cheese. This wholesome dish is a delightful fusion of textures and taste profiles, celebrating the zest of fresh ingredients with every bite.

NUTRITION

329kcal
Protein
45g
Fat
6g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 ounces shredded chicken breast

2 corn tortillas

1/2 cup salsa verde

1/4 cup shredded part-skim mozzarella cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas on a skillet or microwave for about 20-30 seconds to make them pliable.

  • 3

    Mix the shredded chicken with the salsa verde in a bowl until well combined.

  • 4

    Place an equal amount of the chicken and salsa mixture onto each tortilla, roll them up, and place in a baking dish seam-side down.

  • 5

    Sprinkle the shredded mozzarella cheese evenly over the top of the rolled enchiladas.

  • 6

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

  • 7

    Serve warm and enjoy your flavorful, protein-packed meal.