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 enchiladas filled with tender shredded chicken and smothered in a fresh, zesty salsa verde. The dish is finished with a sprinkle of reduced-fat cheese and a squeeze of lime for an extra burst of flavor, making it both comforting and energizing.

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NUTRITION

347kcal
Protein
44.2g
Fat
7.6g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Corn Tortilla

1/3 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

2 Tbsp Fresh Cilantro

1 Tbsp Lime Juice

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the 4 oz chicken breast by either boiling or baking until fully cooked. Once cooked, shred the chicken into bite-sized pieces.

  • 3

    Warm the corn tortilla in a dry skillet for about 30 seconds on each side until soft and pliable.

  • 4

    Spread about 1/3 cup of salsa verde over the tortilla.

  • 5

    Place the shredded chicken along the center of the tortilla and sprinkle 1/4 cup of reduced-fat shredded cheese on top.

  • 6

    Roll the tortilla tightly to form an enchilada and place it seam-side down in a small baking dish.

  • 7

    Drizzle a little extra salsa verde over the top and sprinkle with 2 tablespoons of chopped fresh cilantro.

  • 8

    Bake in the preheated oven for 10-12 minutes, just long enough for the cheese to melt and the enchilada to heat through.

  • 9

    Finish with a squeeze of 1 tablespoon 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 these vibrant enchiladas filled with tender shredded chicken and smothered in a fresh, zesty salsa verde. The dish is finished with a sprinkle of reduced-fat cheese and a squeeze of lime for an extra burst of flavor, making it both comforting and energizing.

NUTRITION

347kcal
Protein
44.2g
Fat
7.6g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Corn Tortilla

1/3 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

2 Tbsp Fresh Cilantro

1 Tbsp Lime Juice

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the 4 oz chicken breast by either boiling or baking until fully cooked. Once cooked, shred the chicken into bite-sized pieces.

  • 3

    Warm the corn tortilla in a dry skillet for about 30 seconds on each side until soft and pliable.

  • 4

    Spread about 1/3 cup of salsa verde over the tortilla.

  • 5

    Place the shredded chicken along the center of the tortilla and sprinkle 1/4 cup of reduced-fat shredded cheese on top.

  • 6

    Roll the tortilla tightly to form an enchilada and place it seam-side down in a small baking dish.

  • 7

    Drizzle a little extra salsa verde over the top and sprinkle with 2 tablespoons of chopped fresh cilantro.

  • 8

    Bake in the preheated oven for 10-12 minutes, just long enough for the cheese to melt and the enchilada to heat through.

  • 9

    Finish with a squeeze of 1 tablespoon of lime juice before serving.