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 satisfying twist on classic enchiladas featuring tender shredded chicken bathed in tangy salsa verde, wrapped in soft corn tortillas, and finished with a light dusting of reduced-fat Monterey Jack cheese. This dish bursts with vibrant flavors and is perfect for a wholesome meal any time of day.

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NUTRITION

569kcal
Protein
76.8g
Fat
13.8g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

8 ounces Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

2 tbsp Reduced-Fat Monterey Jack Cheese

2 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast in a pot and cover with water. Bring to a boil, then simmer until cooked through (about 15-20 minutes). Once done, shred the chicken using two forks.

  • 3

    In a mixing bowl, combine the shredded chicken with the salsa verde until evenly coated.

  • 4

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

  • 5

    Spoon an even amount of the chicken and salsa mixture down the center of each tortilla. Roll them up tightly and place seam-side down in a small baking dish.

  • 6

    Sprinkle the reduced-fat Monterey Jack cheese over the enchiladas.

  • 7

    Bake in the preheated oven for 10-12 minutes until the cheese is slightly melted and the dish is heated through.

  • 8

    Garnish with fresh cilantro 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 a satisfying twist on classic enchiladas featuring tender shredded chicken bathed in tangy salsa verde, wrapped in soft corn tortillas, and finished with a light dusting of reduced-fat Monterey Jack cheese. This dish bursts with vibrant flavors and is perfect for a wholesome meal any time of day.

NUTRITION

569kcal
Protein
76.8g
Fat
13.8g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

8 ounces Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

2 tbsp Reduced-Fat Monterey Jack Cheese

2 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast in a pot and cover with water. Bring to a boil, then simmer until cooked through (about 15-20 minutes). Once done, shred the chicken using two forks.

  • 3

    In a mixing bowl, combine the shredded chicken with the salsa verde until evenly coated.

  • 4

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

  • 5

    Spoon an even amount of the chicken and salsa mixture down the center of each tortilla. Roll them up tightly and place seam-side down in a small baking dish.

  • 6

    Sprinkle the reduced-fat Monterey Jack cheese over the enchiladas.

  • 7

    Bake in the preheated oven for 10-12 minutes until the cheese is slightly melted and the dish is heated through.

  • 8

    Garnish with fresh cilantro before serving.