Baked Shredded Chicken Verde Enchiladas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Shredded Chicken Verde Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken Verde Enchiladas

Enjoy these wholesome enchiladas filled with tender, baked shredded chicken tossed in salsa verde, wrapped in soft corn tortillas and topped with a sprinkle of low-fat cheese. A satisfying meal that perfectly balances protein, vibrant flavors, and a light texture for any meal of the day.

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NUTRITION

320kcal
Protein
42.7g
Fat
8.1g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Shredded Chicken Breast

2 Corn Tortillas

1/4 cup Low-Fat Shredded Cheese

1/4 cup Salsa Verde

2 tbsp Fresh Cilantro

1 tbsp Lime Juice

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, toss the shredded chicken with lime juice and a bit of chopped cilantro. Season lightly with salt and pepper if desired.

  • 3

    Warm the corn tortillas on a dry skillet for about 20 seconds each, just until they become pliable.

  • 4

    Spoon an even layer of the seasoned shredded chicken down the center of each tortilla.

  • 5

    Roll each tortilla tightly and place them seam-side down in a baking dish.

  • 6

    Drizzle the salsa verde over the enchiladas and sprinkle evenly with the low-fat shredded cheese.

  • 7

    Bake in the preheated oven for 15-20 minutes until the cheese is melted and the enchiladas are heated through.

  • 8

    Garnish with additional cilantro if desired before serving.

Baked Shredded Chicken Verde Enchiladas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Shredded Chicken Verde Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken Verde Enchiladas

Enjoy these wholesome enchiladas filled with tender, baked shredded chicken tossed in salsa verde, wrapped in soft corn tortillas and topped with a sprinkle of low-fat cheese. A satisfying meal that perfectly balances protein, vibrant flavors, and a light texture for any meal of the day.

NUTRITION

320kcal
Protein
42.7g
Fat
8.1g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Shredded Chicken Breast

2 Corn Tortillas

1/4 cup Low-Fat Shredded Cheese

1/4 cup Salsa Verde

2 tbsp Fresh Cilantro

1 tbsp Lime Juice

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, toss the shredded chicken with lime juice and a bit of chopped cilantro. Season lightly with salt and pepper if desired.

  • 3

    Warm the corn tortillas on a dry skillet for about 20 seconds each, just until they become pliable.

  • 4

    Spoon an even layer of the seasoned shredded chicken down the center of each tortilla.

  • 5

    Roll each tortilla tightly and place them seam-side down in a baking dish.

  • 6

    Drizzle the salsa verde over the enchiladas and sprinkle evenly with the low-fat shredded cheese.

  • 7

    Bake in the preheated oven for 15-20 minutes until the cheese is melted and the enchiladas are heated through.

  • 8

    Garnish with additional cilantro if desired before serving.