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 classic enchiladas featuring tender shredded chicken enveloped in soft corn tortillas, drizzled with a zesty salsa verde and lightly topped with melted reduced-fat cheese. This dish delivers a satisfying mix of flavors and textures that brighten up any meal.

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NUTRITION

365kcal
Protein
41.5g
Fat
13.1g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Corn Tortilla

1/2 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet over medium heat and lightly coat with olive oil.

  • 2

    Season the chicken breast with salt and pepper, then sear in the skillet until thoroughly cooked, about 6-8 minutes per side.

  • 3

    Allow the chicken to cool slightly before shredding it using two forks.

  • 4

    Warm the corn tortilla in a dry skillet or microwave for a few seconds to soften.

  • 5

    Place the shredded chicken in the center of the tortilla, drizzle with salsa verde, and sprinkle with reduced-fat shredded cheese.

  • 6

    Roll the tortilla tightly to form an enchilada. Optionally, repeat with additional tortillas if making more servings.

  • 7

    For a melty finish, arrange the enchilada in an oven-safe dish, top with extra salsa and cheese if desired, and bake at 375°F for 5-7 minutes.

  • 8

    Serve immediately 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

Enjoy a vibrant twist on classic enchiladas featuring tender shredded chicken enveloped in soft corn tortillas, drizzled with a zesty salsa verde and lightly topped with melted reduced-fat cheese. This dish delivers a satisfying mix of flavors and textures that brighten up any meal.

NUTRITION

365kcal
Protein
41.5g
Fat
13.1g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Corn Tortilla

1/2 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium heat and lightly coat with olive oil.

  • 2

    Season the chicken breast with salt and pepper, then sear in the skillet until thoroughly cooked, about 6-8 minutes per side.

  • 3

    Allow the chicken to cool slightly before shredding it using two forks.

  • 4

    Warm the corn tortilla in a dry skillet or microwave for a few seconds to soften.

  • 5

    Place the shredded chicken in the center of the tortilla, drizzle with salsa verde, and sprinkle with reduced-fat shredded cheese.

  • 6

    Roll the tortilla tightly to form an enchilada. Optionally, repeat with additional tortillas if making more servings.

  • 7

    For a melty finish, arrange the enchilada in an oven-safe dish, top with extra salsa and cheese if desired, and bake at 375°F for 5-7 minutes.

  • 8

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