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 dish featuring tender shredded chicken wrapped in soft corn tortillas, smothered in a tangy and zesty salsa verde. Topped with a sprinkle of reduced fat cheese and fresh cilantro, this enchilada dish offers a balanced mix of flavors and textures that is both wholesome and delicious.

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NUTRITION

350kcal
Protein
45.5g
Fat
7.6g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 Corn Tortillas

0.5 cup Salsa Verde

0.25 cup Reduced Fat Shredded Cheese

2 tablespoons Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the chicken breast in a saucepan with a little water or broth until fully cooked, about 15-20 minutes. Allow to cool slightly, then shred using two forks.

  • 3

    Lightly warm the corn tortillas on a dry skillet for 20-30 seconds on each side until pliable.

  • 4

    Spread a thin layer of salsa verde on each tortilla, then add an even layer of shredded chicken and a sprinkle of reduced fat cheese.

  • 5

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

  • 6

    Pour the remaining salsa verde over the enchiladas, ensuring they are evenly coated.

  • 7

    Sprinkle additional cheese on top if desired and bake in the preheated oven for 10-12 minutes until the cheese is melted and the enchiladas are heated through.

  • 8

    Garnish with 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 a vibrant and satisfying dish featuring tender shredded chicken wrapped in soft corn tortillas, smothered in a tangy and zesty salsa verde. Topped with a sprinkle of reduced fat cheese and fresh cilantro, this enchilada dish offers a balanced mix of flavors and textures that is both wholesome and delicious.

NUTRITION

350kcal
Protein
45.5g
Fat
7.6g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 Corn Tortillas

0.5 cup Salsa Verde

0.25 cup Reduced Fat Shredded Cheese

2 tablespoons Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the chicken breast in a saucepan with a little water or broth until fully cooked, about 15-20 minutes. Allow to cool slightly, then shred using two forks.

  • 3

    Lightly warm the corn tortillas on a dry skillet for 20-30 seconds on each side until pliable.

  • 4

    Spread a thin layer of salsa verde on each tortilla, then add an even layer of shredded chicken and a sprinkle of reduced fat cheese.

  • 5

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

  • 6

    Pour the remaining salsa verde over the enchiladas, ensuring they are evenly coated.

  • 7

    Sprinkle additional cheese on top if desired and bake in the preheated oven for 10-12 minutes until the cheese is melted and the enchiladas are heated through.

  • 8

    Garnish with fresh cilantro before serving.