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 smothered in a tangy salsa verde, wrapped in soft corn tortillas, and lightly topped with melty low-fat cheese. This dish offers a perfect blend of warm, comforting flavors and fresh, zesty accents for any meal of the day.

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NUTRITION

372kcal
Protein
47.2g
Fat
8.6g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

2 tbsp Fresh Cilantro

1 tbsp Lime Juice

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them pliable.

  • 3

    Mix the shredded chicken with salsa verde in a bowl until evenly coated.

  • 4

    Place an even layer of the chicken mixture down the center of each tortilla and sprinkle with low-fat cheese.

  • 5

    Roll the tortillas tightly and place them seam-side down in a baking dish.

  • 6

    Bake for 10-12 minutes until the cheese is melted and the enchiladas are heated through.

  • 7

    Garnish with fresh chopped 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 twist on classic enchiladas featuring tender shredded chicken smothered in a tangy salsa verde, wrapped in soft corn tortillas, and lightly topped with melty low-fat cheese. This dish offers a perfect blend of warm, comforting flavors and fresh, zesty accents for any meal of the day.

NUTRITION

372kcal
Protein
47.2g
Fat
8.6g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

2 tbsp Fresh Cilantro

1 tbsp Lime Juice

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them pliable.

  • 3

    Mix the shredded chicken with salsa verde in a bowl until evenly coated.

  • 4

    Place an even layer of the chicken mixture down the center of each tortilla and sprinkle with low-fat cheese.

  • 5

    Roll the tortillas tightly and place them seam-side down in a baking dish.

  • 6

    Bake for 10-12 minutes until the cheese is melted and the enchiladas are heated through.

  • 7

    Garnish with fresh chopped cilantro and a drizzle of lime juice before serving.