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 wholesome dish featuring tender shredded chicken bathed in tangy salsa verde, wrapped in warm corn tortillas and finished with a sprinkle of light cheese. This recipe delivers a satisfying blend of savory and zesty flavors, perfect for any meal of the day.

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NUTRITION

311kcal
Protein
37.1g
Fat
9g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/3 cup Salsa Verde

2 Corn Tortillas

1/4 cup Light Shredded Cheese

2 tablespoons Chopped Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the chicken breast until it is just done, then shred it using two forks.

  • 3

    In a bowl, combine the shredded chicken with the salsa verde.

  • 4

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

  • 5

    Place a portion of the chicken and salsa mixture onto each tortilla, roll them up, and place them seam side down in a lightly greased baking dish.

  • 6

    Sprinkle the light shredded cheese evenly over the enchiladas.

  • 7

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

  • 8

    Garnish with chopped 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 vibrant and wholesome dish featuring tender shredded chicken bathed in tangy salsa verde, wrapped in warm corn tortillas and finished with a sprinkle of light cheese. This recipe delivers a satisfying blend of savory and zesty flavors, perfect for any meal of the day.

NUTRITION

311kcal
Protein
37.1g
Fat
9g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/3 cup Salsa Verde

2 Corn Tortillas

1/4 cup Light Shredded Cheese

2 tablespoons Chopped Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the chicken breast until it is just done, then shred it using two forks.

  • 3

    In a bowl, combine the shredded chicken with the salsa verde.

  • 4

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

  • 5

    Place a portion of the chicken and salsa mixture onto each tortilla, roll them up, and place them seam side down in a lightly greased baking dish.

  • 6

    Sprinkle the light shredded cheese evenly over the enchiladas.

  • 7

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

  • 8

    Garnish with chopped cilantro before serving.