Baked Chicken Enchiladas with Fresh Salsa Verde and Creamy Avocado

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

Baked Chicken Enchiladas with Fresh Salsa Verde and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchiladas with Fresh Salsa Verde and Creamy Avocado

Enjoy tender shredded chicken wrapped in corn tortillas, baked to perfection with a vibrant fresh salsa verde and crowned with creamy avocado and a sprinkle of low-fat cheese. This dish delivers a burst of zesty flavor and satisfying texture, making it a hearty yet balanced meal.

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NUTRITION

465kcal
Protein
45.4g
Fat
16.5g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked chicken breast (shredded)

2 corn tortillas

1/3 cup fresh salsa verde

1/4 medium avocado, sliced

1/4 cup low-fat shredded cheese

1 tbsp fresh lime juice

2 tbsp fresh cilantro

1 tsp ground cumin

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the shredded chicken with ground cumin, fresh lime juice, and half of the chopped cilantro. Mix well.

  • 3

    Warm the corn tortillas in a dry pan or microwave to make them pliable.

  • 4

    Place a portion of the seasoned chicken in the center of each tortilla, top with a spoonful of fresh salsa verde, and a sprinkle of low-fat cheese.

  • 5

    Roll up each tortilla and place them seam-side down in a lightly greased baking dish.

  • 6

    Top the enchiladas with the remaining salsa verde and a light sprinkle of low-fat cheese.

  • 7

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

  • 8

    Remove from the oven and garnish with sliced avocado and the remaining fresh cilantro before serving.

Baked Chicken Enchiladas with Fresh Salsa Verde and Creamy Avocado

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

Baked Chicken Enchiladas with Fresh Salsa Verde and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchiladas with Fresh Salsa Verde and Creamy Avocado

Enjoy tender shredded chicken wrapped in corn tortillas, baked to perfection with a vibrant fresh salsa verde and crowned with creamy avocado and a sprinkle of low-fat cheese. This dish delivers a burst of zesty flavor and satisfying texture, making it a hearty yet balanced meal.

NUTRITION

465kcal
Protein
45.4g
Fat
16.5g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked chicken breast (shredded)

2 corn tortillas

1/3 cup fresh salsa verde

1/4 medium avocado, sliced

1/4 cup low-fat shredded cheese

1 tbsp fresh lime juice

2 tbsp fresh cilantro

1 tsp ground cumin

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the shredded chicken with ground cumin, fresh lime juice, and half of the chopped cilantro. Mix well.

  • 3

    Warm the corn tortillas in a dry pan or microwave to make them pliable.

  • 4

    Place a portion of the seasoned chicken in the center of each tortilla, top with a spoonful of fresh salsa verde, and a sprinkle of low-fat cheese.

  • 5

    Roll up each tortilla and place them seam-side down in a lightly greased baking dish.

  • 6

    Top the enchiladas with the remaining salsa verde and a light sprinkle of low-fat cheese.

  • 7

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

  • 8

    Remove from the oven and garnish with sliced avocado and the remaining fresh cilantro before serving.