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 bathed in a zesty salsa verde, nestled in soft corn tortillas and lightly crowned with low-fat melted cheese. Perfectly balanced for a nourishing meal, each bite bursts with refreshing tang and a hint of spice.

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NUTRITION

297kcal
Protein
40.5g
Fat
8.6g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (shredded)

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

1 Tbsp Lime Juice

1 tsp Cumin Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the shredded chicken with cumin powder, lime juice, salt, and pepper. Mix well to infuse the flavors.

  • 3

    Warm the corn tortillas in a dry skillet for 30 seconds each to make them pliable.

  • 4

    Spoon an even layer of the seasoned chicken onto each tortilla and drizzle with salsa verde.

  • 5

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

  • 6

    Top the enchiladas with the remaining salsa verde and sprinkle the low-fat shredded cheese evenly over them.

  • 7

    Bake in the preheated oven for 12-15 minutes, or until the cheese has melted and the enchiladas are heated through.

  • 8

    Remove from the oven and let cool slightly 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 bathed in a zesty salsa verde, nestled in soft corn tortillas and lightly crowned with low-fat melted cheese. Perfectly balanced for a nourishing meal, each bite bursts with refreshing tang and a hint of spice.

NUTRITION

297kcal
Protein
40.5g
Fat
8.6g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (shredded)

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

1 Tbsp Lime Juice

1 tsp Cumin Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the shredded chicken with cumin powder, lime juice, salt, and pepper. Mix well to infuse the flavors.

  • 3

    Warm the corn tortillas in a dry skillet for 30 seconds each to make them pliable.

  • 4

    Spoon an even layer of the seasoned chicken onto each tortilla and drizzle with salsa verde.

  • 5

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

  • 6

    Top the enchiladas with the remaining salsa verde and sprinkle the low-fat shredded cheese evenly over them.

  • 7

    Bake in the preheated oven for 12-15 minutes, or until the cheese has melted and the enchiladas are heated through.

  • 8

    Remove from the oven and let cool slightly before serving.