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 filled with tender shredded chicken smothered in zesty salsa verde, complemented by the creamy tang of low‐fat cheese and hearty black beans, all wrapped in a warm corn tortilla. This dish brings together a harmonious blend of flavors and textures to satisfy your savory cravings while keeping your macros on track.

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NUTRITION

334kcal
Protein
39g
Fat
6.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Shredded Chicken

1 Corn Tortilla

1/4 cup Salsa Verde

2 tbsp Low-Fat Cheese

1/4 cup Black Beans

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortilla in a dry skillet or microwave to make it pliable.

  • 3

    Place the tortilla on a flat surface and spread the salsa verde evenly over it.

  • 4

    Layer the shredded chicken, black beans, and sprinkle with low-fat cheese.

  • 5

    Roll the tortilla tightly to form an enchilada and place it seam-side down in an oven-safe dish.

  • 6

    Bake for 10-12 minutes until the cheese melts and the enchilada is heated through.

  • 7

    Serve warm with an additional drizzle of salsa verde if desired.

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 filled with tender shredded chicken smothered in zesty salsa verde, complemented by the creamy tang of low‐fat cheese and hearty black beans, all wrapped in a warm corn tortilla. This dish brings together a harmonious blend of flavors and textures to satisfy your savory cravings while keeping your macros on track.

NUTRITION

334kcal
Protein
39g
Fat
6.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Shredded Chicken

1 Corn Tortilla

1/4 cup Salsa Verde

2 tbsp Low-Fat Cheese

1/4 cup Black Beans

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortilla in a dry skillet or microwave to make it pliable.

  • 3

    Place the tortilla on a flat surface and spread the salsa verde evenly over it.

  • 4

    Layer the shredded chicken, black beans, and sprinkle with low-fat cheese.

  • 5

    Roll the tortilla tightly to form an enchilada and place it seam-side down in an oven-safe dish.

  • 6

    Bake for 10-12 minutes until the cheese melts and the enchilada is heated through.

  • 7

    Serve warm with an additional drizzle of salsa verde if desired.