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 fusion of zesty salsa verde and tender shredded chicken wrapped in warm corn tortillas, topped with a sprinkle of low-fat cheese. This dish delivers a satisfying balance of protein and flavor, perfect for a nourishing meal at any time of day.

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NUTRITION

334kcal
Protein
36g
Fat
9.6g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shredded Chicken Breast

1/4 cup Salsa Verde

2 Corn Tortillas

1/4 cup Low-Fat Shredded Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds each side until pliable.

  • 3

    Mix the shredded chicken with the salsa verde in a bowl until evenly coated.

  • 4

    Place the chicken mixture in the center of each tortilla and roll them up tightly.

  • 5

    Arrange the enchiladas in an oven-safe dish and sprinkle the low-fat shredded cheese on top.

  • 6

    Bake for 10-12 minutes until the cheese is melted and the enchiladas are heated through.

  • 7

    Serve hot and enjoy the vibrant flavors of this delicious 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 fusion of zesty salsa verde and tender shredded chicken wrapped in warm corn tortillas, topped with a sprinkle of low-fat cheese. This dish delivers a satisfying balance of protein and flavor, perfect for a nourishing meal at any time of day.

NUTRITION

334kcal
Protein
36g
Fat
9.6g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shredded Chicken Breast

1/4 cup Salsa Verde

2 Corn Tortillas

1/4 cup Low-Fat Shredded Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds each side until pliable.

  • 3

    Mix the shredded chicken with the salsa verde in a bowl until evenly coated.

  • 4

    Place the chicken mixture in the center of each tortilla and roll them up tightly.

  • 5

    Arrange the enchiladas in an oven-safe dish and sprinkle the low-fat shredded cheese on top.

  • 6

    Bake for 10-12 minutes until the cheese is melted and the enchiladas are heated through.

  • 7

    Serve hot and enjoy the vibrant flavors of this delicious meal.