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 these vibrant, flavorful enchiladas filled with tender shredded chicken tossed in a tangy salsa verde, wrapped in soft corn tortillas, and topped with a sprinkle of reduced-fat cheese and creamy avocado. The blend of zesty salsa, warm chicken, and fresh avocado delivers a satisfying meal with a balanced mix of protein, carbs, and healthy fats.

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NUTRITION

344kcal
Protein
39.3g
Fat
12.6g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

1/4 Avocado

2 Tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Combine the shredded chicken with the salsa verde in a bowl, mixing until the chicken is well coated.

  • 3

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

  • 4

    Place a portion of the chicken mixture in the center of each tortilla, sprinkle with a bit of reduced-fat cheese, and roll them up tightly.

  • 5

    Arrange the rolled tortillas seam-side down in a baking dish. If desired, drizzle a little extra salsa verde over the top.

  • 6

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

  • 7

    Remove from the oven and top with diced avocado and chopped fresh cilantro 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 these vibrant, flavorful enchiladas filled with tender shredded chicken tossed in a tangy salsa verde, wrapped in soft corn tortillas, and topped with a sprinkle of reduced-fat cheese and creamy avocado. The blend of zesty salsa, warm chicken, and fresh avocado delivers a satisfying meal with a balanced mix of protein, carbs, and healthy fats.

NUTRITION

344kcal
Protein
39.3g
Fat
12.6g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

1/4 Avocado

2 Tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Combine the shredded chicken with the salsa verde in a bowl, mixing until the chicken is well coated.

  • 3

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

  • 4

    Place a portion of the chicken mixture in the center of each tortilla, sprinkle with a bit of reduced-fat cheese, and roll them up tightly.

  • 5

    Arrange the rolled tortillas seam-side down in a baking dish. If desired, drizzle a little extra salsa verde over the top.

  • 6

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

  • 7

    Remove from the oven and top with diced avocado and chopped fresh cilantro before serving.