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 comforting plate of shredded chicken enchiladas drizzled with a vibrant salsa verde. Tender chicken meets warm corn tortillas with a hint of melted cheese, all harmonizing in a quick, flavorful dish perfect for any meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

343kcal
Protein
42.0g
Fat
10.8g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

2 Tbsp Fresh Cilantro

1 Tbsp Lime Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a pot, simmer the chicken breast with a pinch of salt until fully cooked, then shred it using two forks.

  • 3

    Mix the shredded chicken with the salsa verde to evenly coat the meat.

  • 4

    Lay out the corn tortillas and spoon a generous layer of the chicken mixture onto each.

  • 5

    Roll the tortillas tightly and place them seam side down in a baking dish.

  • 6

    Sprinkle the low-fat shredded cheese over the enchiladas.

  • 7

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

  • 8

    Drizzle with lime juice and 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 comforting plate of shredded chicken enchiladas drizzled with a vibrant salsa verde. Tender chicken meets warm corn tortillas with a hint of melted cheese, all harmonizing in a quick, flavorful dish perfect for any meal.

NUTRITION

343kcal
Protein
42.0g
Fat
10.8g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

2 Tbsp Fresh Cilantro

1 Tbsp Lime Juice

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a pot, simmer the chicken breast with a pinch of salt until fully cooked, then shred it using two forks.

  • 3

    Mix the shredded chicken with the salsa verde to evenly coat the meat.

  • 4

    Lay out the corn tortillas and spoon a generous layer of the chicken mixture onto each.

  • 5

    Roll the tortillas tightly and place them seam side down in a baking dish.

  • 6

    Sprinkle the low-fat shredded cheese over the enchiladas.

  • 7

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

  • 8

    Drizzle with lime juice and garnish with fresh cilantro before serving.