Shredded Chicken and Veggie Enchiladas with Zesty Tomatillo Sauce

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

Shredded Chicken and Veggie Enchiladas with Zesty Tomatillo Sauce

YOUR SOLIN GENERATED RECIPE

Shredded Chicken and Veggie Enchiladas with Zesty Tomatillo Sauce

Enjoy a vibrant twist on classic enchiladas featuring tender shredded chicken nestled in a whole wheat tortilla, loaded with colorful bell peppers and onions, and topped with a tangy, fresh tomatillo sauce. A light sprinkle of low‐fat cheese adds a subtle creaminess, creating a wholesome dish that satisfies both your taste buds and nutritional goals.

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NUTRITION

346kcal
Protein
35.9g
Fat
8.7g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Shredded Chicken Breast

1 Whole Wheat Tortilla

1/2 medium Red Bell Pepper

1/4 medium Yellow Onion

2 medium Tomatillos

1/8 cup Low-Fat Shredded Cheese

1 tbsp Fresh Cilantro

1 tbsp Lime Juice

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly sauté the sliced bell pepper and onion until just softened, about 3-4 minutes.

  • 2

    In a bowl, mix the shredded chicken with the sautéed vegetables, reserving a little extra for extra texture if desired.

  • 3

    For the zesty tomatillo sauce, blend the fresh tomatillos with lime juice, cilantro, and a pinch of salt until smooth.

  • 4

    Warm the whole wheat tortilla in a pan or microwave to make it pliable. Place the chicken and veggie mixture in the center of the tortilla.

  • 5

    Drizzle a few spoonfuls of the tomatillo sauce over the filling and sprinkle with low-fat shredded cheese.

  • 6

    Fold the tortilla into enchilada shapes and if desired, place back into the skillet for a minute to help the cheese melt and the flavors meld.

  • 7

    Serve immediately, drizzled with a bit more tomatillo sauce and garnished with additional cilantro.

Shredded Chicken and Veggie Enchiladas with Zesty Tomatillo Sauce

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

Shredded Chicken and Veggie Enchiladas with Zesty Tomatillo Sauce

YOUR SOLIN GENERATED RECIPE

Shredded Chicken and Veggie Enchiladas with Zesty Tomatillo Sauce

Enjoy a vibrant twist on classic enchiladas featuring tender shredded chicken nestled in a whole wheat tortilla, loaded with colorful bell peppers and onions, and topped with a tangy, fresh tomatillo sauce. A light sprinkle of low‐fat cheese adds a subtle creaminess, creating a wholesome dish that satisfies both your taste buds and nutritional goals.

NUTRITION

346kcal
Protein
35.9g
Fat
8.7g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Shredded Chicken Breast

1 Whole Wheat Tortilla

1/2 medium Red Bell Pepper

1/4 medium Yellow Onion

2 medium Tomatillos

1/8 cup Low-Fat Shredded Cheese

1 tbsp Fresh Cilantro

1 tbsp Lime Juice

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly sauté the sliced bell pepper and onion until just softened, about 3-4 minutes.

  • 2

    In a bowl, mix the shredded chicken with the sautéed vegetables, reserving a little extra for extra texture if desired.

  • 3

    For the zesty tomatillo sauce, blend the fresh tomatillos with lime juice, cilantro, and a pinch of salt until smooth.

  • 4

    Warm the whole wheat tortilla in a pan or microwave to make it pliable. Place the chicken and veggie mixture in the center of the tortilla.

  • 5

    Drizzle a few spoonfuls of the tomatillo sauce over the filling and sprinkle with low-fat shredded cheese.

  • 6

    Fold the tortilla into enchilada shapes and if desired, place back into the skillet for a minute to help the cheese melt and the flavors meld.

  • 7

    Serve immediately, drizzled with a bit more tomatillo sauce and garnished with additional cilantro.