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 these vibrant enchiladas filled with tender shredded chicken lightly simmered in tangy salsa verde, wrapped in whole wheat tortillas and lightly topped with a sprinkle of melted low-fat cheese. Each bite offers a balanced mix of savory, spicy, and cheesy flavors, perfect for a wholesome dinner that delights the palate.

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NUTRITION

326kcal
Protein
41.1g
Fat
9.1g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Salsa Verde

2 Whole Wheat Tortillas

1/4 cup Low-Fat Shredded Cheese

2 tablespoons Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Boil or pressure cook the chicken breasts until fully cooked, then shred them with two forks.

  • 3

    In a saucepan over medium heat, combine the shredded chicken with the salsa verde. Simmer for 5 minutes to let the flavors meld.

  • 4

    Warm the whole wheat tortillas in a dry skillet or microwave to make them pliable.

  • 5

    Spoon a portion of the chicken and salsa mixture down the center of each tortilla, sprinkle with a bit of shredded cheese and chopped cilantro, then roll them up tightly.

  • 6

    Place the filled tortillas seam side down in a baking dish. Sprinkle the remaining shredded cheese over the top.

  • 7

    Bake in the preheated oven for about 10 minutes, or until the cheese has melted.

  • 8

    Remove from the oven, garnish with additional cilantro if desired, 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 these vibrant enchiladas filled with tender shredded chicken lightly simmered in tangy salsa verde, wrapped in whole wheat tortillas and lightly topped with a sprinkle of melted low-fat cheese. Each bite offers a balanced mix of savory, spicy, and cheesy flavors, perfect for a wholesome dinner that delights the palate.

NUTRITION

326kcal
Protein
41.1g
Fat
9.1g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Salsa Verde

2 Whole Wheat Tortillas

1/4 cup Low-Fat Shredded Cheese

2 tablespoons Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Boil or pressure cook the chicken breasts until fully cooked, then shred them with two forks.

  • 3

    In a saucepan over medium heat, combine the shredded chicken with the salsa verde. Simmer for 5 minutes to let the flavors meld.

  • 4

    Warm the whole wheat tortillas in a dry skillet or microwave to make them pliable.

  • 5

    Spoon a portion of the chicken and salsa mixture down the center of each tortilla, sprinkle with a bit of shredded cheese and chopped cilantro, then roll them up tightly.

  • 6

    Place the filled tortillas seam side down in a baking dish. Sprinkle the remaining shredded cheese over the top.

  • 7

    Bake in the preheated oven for about 10 minutes, or until the cheese has melted.

  • 8

    Remove from the oven, garnish with additional cilantro if desired, and serve immediately.