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 and satisfying meal featuring tender shredded chicken enveloped in warm corn tortillas, smothered with zesty salsa verde and a light sprinkle of low-fat cheese. This dish offers a beautiful balance of smoky, tangy, and fresh flavors, making it a wholesome option for any meal of the day.

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NUTRITION

320kcal
Protein
36.2g
Fat
7.7g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Shredded Mozzarella Cheese

2 tbsp Fresh Cilantro

1 tbsp Lime Juice

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast in a slow cooker with a splash of lime juice and some chopped cilantro. Cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender and shreds easily.

  • 3

    Shred the chicken using two forks and mix it with the salsa verde in a bowl.

  • 4

    Warm the corn tortillas in a dry skillet or in the microwave to make them pliable. Spoon a generous amount of the shredded chicken mixture onto each tortilla, top with a sprinkle of low-fat mozzarella cheese, and roll them up tightly.

  • 5

    Arrange rolled enchiladas in a baking dish, sprinkle any remaining cheese on top, and bake for 10-12 minutes until the cheese is melted and the enchiladas are heated through. Garnish with extra cilantro and a drizzle of 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 vibrant and satisfying meal featuring tender shredded chicken enveloped in warm corn tortillas, smothered with zesty salsa verde and a light sprinkle of low-fat cheese. This dish offers a beautiful balance of smoky, tangy, and fresh flavors, making it a wholesome option for any meal of the day.

NUTRITION

320kcal
Protein
36.2g
Fat
7.7g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Shredded Mozzarella Cheese

2 tbsp Fresh Cilantro

1 tbsp Lime Juice

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast in a slow cooker with a splash of lime juice and some chopped cilantro. Cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender and shreds easily.

  • 3

    Shred the chicken using two forks and mix it with the salsa verde in a bowl.

  • 4

    Warm the corn tortillas in a dry skillet or in the microwave to make them pliable. Spoon a generous amount of the shredded chicken mixture onto each tortilla, top with a sprinkle of low-fat mozzarella cheese, and roll them up tightly.

  • 5

    Arrange rolled enchiladas in a baking dish, sprinkle any remaining cheese on top, and bake for 10-12 minutes until the cheese is melted and the enchiladas are heated through. Garnish with extra cilantro and a drizzle of lime juice before serving.