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 take on classic enchiladas featuring tender shredded chicken enveloped in a tangy salsa verde, all wrapped in a soft corn tortilla. A sprinkle of low-fat cheese and a touch of black beans create a delightful blend of textures and flavors, perfect for a satisfying meal any time of day.

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NUTRITION

331kcal
Protein
40.6g
Fat
7g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 Corn Tortilla

1/4 cup Salsa Verde

1/4 cup Low-Fat Cheddar Cheese, Shredded

1/4 cup Black Beans

1 tablespoon Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F and prepare a baking dish by lightly spraying with cooking spray.

  • 2

    Shred the cooked chicken breast using two forks. In a bowl, combine the shredded chicken with salsa verde and black beans, stirring until evenly mixed.

  • 3

    Warm the corn tortilla slightly in a dry skillet to make it more pliable.

  • 4

    Place the tortilla on a flat surface, add the chicken mixture in the center, and sprinkle with low-fat cheddar cheese.

  • 5

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

  • 6

    Repeat the process if making additional enchiladas. Once all enchiladas are in the dish, drizzle any remaining salsa verde over the top and sprinkle extra cilantro if desired.

  • 7

    Bake for 15-20 minutes or until the cheese is melted and the enchiladas are heated through.

  • 8

    Serve warm and enjoy your flavorful, protein-packed 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 vibrant take on classic enchiladas featuring tender shredded chicken enveloped in a tangy salsa verde, all wrapped in a soft corn tortilla. A sprinkle of low-fat cheese and a touch of black beans create a delightful blend of textures and flavors, perfect for a satisfying meal any time of day.

NUTRITION

331kcal
Protein
40.6g
Fat
7g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 Corn Tortilla

1/4 cup Salsa Verde

1/4 cup Low-Fat Cheddar Cheese, Shredded

1/4 cup Black Beans

1 tablespoon Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F and prepare a baking dish by lightly spraying with cooking spray.

  • 2

    Shred the cooked chicken breast using two forks. In a bowl, combine the shredded chicken with salsa verde and black beans, stirring until evenly mixed.

  • 3

    Warm the corn tortilla slightly in a dry skillet to make it more pliable.

  • 4

    Place the tortilla on a flat surface, add the chicken mixture in the center, and sprinkle with low-fat cheddar cheese.

  • 5

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

  • 6

    Repeat the process if making additional enchiladas. Once all enchiladas are in the dish, drizzle any remaining salsa verde over the top and sprinkle extra cilantro if desired.

  • 7

    Bake for 15-20 minutes or until the cheese is melted and the enchiladas are heated through.

  • 8

    Serve warm and enjoy your flavorful, protein-packed meal.