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 fusion of flavors with tender shredded chicken nestled inside warm corn tortillas, smothered in tangy salsa verde and lightly baked with a sprinkle of reduced-fat cheddar cheese. This dish offers a delightful harmony of zesty and savory notes, perfect for a fulfilling meal any time of day.

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NUTRITION

358kcal
Protein
36g
Fat
11.8g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shredded Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Reduced-Fat Cheddar Cheese, shredded

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a bowl, mix the shredded chicken with the salsa verde until well combined.

  • 4

    Divide the chicken mixture evenly among the tortillas, roll them up, and place seam-side down in a baking dish.

  • 5

    Sprinkle the shredded cheddar cheese evenly over the enchiladas.

  • 6

    Bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and slightly golden.

  • 7

    Garnish with fresh cilantro if desired, 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 a vibrant fusion of flavors with tender shredded chicken nestled inside warm corn tortillas, smothered in tangy salsa verde and lightly baked with a sprinkle of reduced-fat cheddar cheese. This dish offers a delightful harmony of zesty and savory notes, perfect for a fulfilling meal any time of day.

NUTRITION

358kcal
Protein
36g
Fat
11.8g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shredded Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Reduced-Fat Cheddar Cheese, shredded

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a bowl, mix the shredded chicken with the salsa verde until well combined.

  • 4

    Divide the chicken mixture evenly among the tortillas, roll them up, and place seam-side down in a baking dish.

  • 5

    Sprinkle the shredded cheddar cheese evenly over the enchiladas.

  • 6

    Bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and slightly golden.

  • 7

    Garnish with fresh cilantro if desired, and serve warm.