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 and tasty twist on classic enchiladas featuring tender shredded chicken infused with zesty salsa verde, wrapped in warm corn tortillas and lightly topped with melted low-fat cheese. This dish brings together fresh flavors and comforting textures perfect for a balanced meal at any time of day.

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NUTRITION

251kcal
Protein
33.6g
Fat
6.7g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/4 cup Salsa Verde

1/8 cup Reduced-Fat Cheese

2 tbsp Cilantro

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Spray lightly with cooking spray if desired.

  • 2

    Place the chicken breast in a pot with a splash of water and a pinch of salt. Bring to a simmer and cook until the chicken is fully cooked through (approximately 15-20 minutes). Once cooked, shred the chicken using two forks.

  • 3

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

  • 4

    Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them more pliable.

  • 5

    Spoon an even layer of the salsa verde shredded chicken onto each tortilla, sprinkle a small amount of reduced-fat cheese on top, then roll up each tortilla tightly.

  • 6

    Place the rolled enchiladas seam side down in the non-stick skillet over medium heat. Cover and let them heat for about 3-4 minutes until the cheese melts and the tortillas become slightly crisp on the outside.

  • 7

    Garnish with fresh chopped cilantro and serve immediately.

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 and tasty twist on classic enchiladas featuring tender shredded chicken infused with zesty salsa verde, wrapped in warm corn tortillas and lightly topped with melted low-fat cheese. This dish brings together fresh flavors and comforting textures perfect for a balanced meal at any time of day.

NUTRITION

251kcal
Protein
33.6g
Fat
6.7g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/4 cup Salsa Verde

1/8 cup Reduced-Fat Cheese

2 tbsp Cilantro

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Spray lightly with cooking spray if desired.

  • 2

    Place the chicken breast in a pot with a splash of water and a pinch of salt. Bring to a simmer and cook until the chicken is fully cooked through (approximately 15-20 minutes). Once cooked, shred the chicken using two forks.

  • 3

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

  • 4

    Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them more pliable.

  • 5

    Spoon an even layer of the salsa verde shredded chicken onto each tortilla, sprinkle a small amount of reduced-fat cheese on top, then roll up each tortilla tightly.

  • 6

    Place the rolled enchiladas seam side down in the non-stick skillet over medium heat. Cover and let them heat for about 3-4 minutes until the cheese melts and the tortillas become slightly crisp on the outside.

  • 7

    Garnish with fresh chopped cilantro and serve immediately.