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 lighter take on a classic with these shredded chicken enchiladas smothered in zesty salsa verde and a sprinkle of low-fat cheese. The tender chicken combined with warm corn tortillas creates a satisfying, well-balanced meal bursting with flavor.

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NUTRITION

254kcal
Protein
35.5g
Fat
3.9g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Low-Fat Cheddar Cheese, Shredded

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and any preferred spices. In a skillet over medium heat, cook the chicken until fully cooked, about 6-7 minutes per side, then shred using two forks.

  • 3

    Warm the corn tortillas in a dry pan or microwave to make them pliable.

  • 4

    Place a portion of shredded chicken in the center of each tortilla and drizzle with salsa verde.

  • 5

    Roll each tortilla tightly into an enchilada and arrange them snugly in a baking dish.

  • 6

    Pour any remaining salsa verde over the top of the rolled enchiladas and sprinkle with shredded low-fat cheddar cheese.

  • 7

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

  • 8

    Serve warm and enjoy your balanced meal.

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 lighter take on a classic with these shredded chicken enchiladas smothered in zesty salsa verde and a sprinkle of low-fat cheese. The tender chicken combined with warm corn tortillas creates a satisfying, well-balanced meal bursting with flavor.

NUTRITION

254kcal
Protein
35.5g
Fat
3.9g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Low-Fat Cheddar Cheese, Shredded

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and any preferred spices. In a skillet over medium heat, cook the chicken until fully cooked, about 6-7 minutes per side, then shred using two forks.

  • 3

    Warm the corn tortillas in a dry pan or microwave to make them pliable.

  • 4

    Place a portion of shredded chicken in the center of each tortilla and drizzle with salsa verde.

  • 5

    Roll each tortilla tightly into an enchilada and arrange them snugly in a baking dish.

  • 6

    Pour any remaining salsa verde over the top of the rolled enchiladas and sprinkle with shredded low-fat cheddar cheese.

  • 7

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

  • 8

    Serve warm and enjoy your balanced meal.