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, tender chicken enchiladas smothered in tangy salsa verde and lightly finished with a sprinkle of low-fat cheese. Perfectly balanced and full of fresh flavors, this dish is both satisfying and healthy for any meal of the day.

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NUTRITION

355kcal
Protein
53.2g
Fat
8.5g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, shredded

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup shredded Low-Fat Monterey Jack Cheese

2 Tbsp Fresh Cilantro

1 medium Sliced Radish

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred the cooked chicken breast using two forks. In a mixing bowl, toss the shredded chicken with salsa verde, ensuring the chicken is evenly coated.

  • 3

    Warm the corn tortillas on a skillet for about 20 seconds on each side until pliable.

  • 4

    Spoon the salsa verde chicken mixture evenly onto each tortilla, then roll them tightly to form enchiladas.

  • 5

    Place the rolled enchiladas in a baking dish. Sprinkle the shredded low-fat Monterey Jack cheese over the top.

  • 6

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

  • 7

    Garnish with fresh cilantro and arrange sliced radish on top 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, tender chicken enchiladas smothered in tangy salsa verde and lightly finished with a sprinkle of low-fat cheese. Perfectly balanced and full of fresh flavors, this dish is both satisfying and healthy for any meal of the day.

NUTRITION

355kcal
Protein
53.2g
Fat
8.5g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, shredded

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup shredded Low-Fat Monterey Jack Cheese

2 Tbsp Fresh Cilantro

1 medium Sliced Radish

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred the cooked chicken breast using two forks. In a mixing bowl, toss the shredded chicken with salsa verde, ensuring the chicken is evenly coated.

  • 3

    Warm the corn tortillas on a skillet for about 20 seconds on each side until pliable.

  • 4

    Spoon the salsa verde chicken mixture evenly onto each tortilla, then roll them tightly to form enchiladas.

  • 5

    Place the rolled enchiladas in a baking dish. Sprinkle the shredded low-fat Monterey Jack cheese over the top.

  • 6

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

  • 7

    Garnish with fresh cilantro and arrange sliced radish on top before serving.