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 traditional enchiladas featuring tender shredded chicken enveloped in a light salsa verde, wrapped in soft corn tortillas, and finished with a sprinkle of low-fat cheese. This dish pairs smoky and zesty flavors for a satisfying meal any time of day.

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NUTRITION

306kcal
Protein
36.1g
Fat
9.3g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

3 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

1 tsp Olive Oil

1 tsp Cumin

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Season the chicken breast with cumin and garlic powder. Sauté for 5-7 minutes on each side until fully cooked, then shred the chicken using forks.

  • 3

    Warm the corn tortillas in a separate pan until pliable.

  • 4

    Spoon a layer of salsa verde onto each tortilla, add a generous portion of shredded chicken, and sprinkle a bit of low-fat cheese.

  • 5

    Roll up the tortillas and place them in a baking dish. Drizzle any remaining salsa verde over the top and sprinkle with extra cheese if desired.

  • 6

    Bake in a preheated oven at 375°F for about 10 minutes, or until heated through and the cheese has melted.

  • 7

    Serve hot, garnished with additional salsa verde if preferred.

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 traditional enchiladas featuring tender shredded chicken enveloped in a light salsa verde, wrapped in soft corn tortillas, and finished with a sprinkle of low-fat cheese. This dish pairs smoky and zesty flavors for a satisfying meal any time of day.

NUTRITION

306kcal
Protein
36.1g
Fat
9.3g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

3 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

1 tsp Olive Oil

1 tsp Cumin

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Season the chicken breast with cumin and garlic powder. Sauté for 5-7 minutes on each side until fully cooked, then shred the chicken using forks.

  • 3

    Warm the corn tortillas in a separate pan until pliable.

  • 4

    Spoon a layer of salsa verde onto each tortilla, add a generous portion of shredded chicken, and sprinkle a bit of low-fat cheese.

  • 5

    Roll up the tortillas and place them in a baking dish. Drizzle any remaining salsa verde over the top and sprinkle with extra cheese if desired.

  • 6

    Bake in a preheated oven at 375°F for about 10 minutes, or until heated through and the cheese has melted.

  • 7

    Serve hot, garnished with additional salsa verde if preferred.