Baked Green Chile Chicken Enchiladas with Cauliflower Rice

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

Baked Green Chile Chicken Enchiladas with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Baked Green Chile Chicken Enchiladas with Cauliflower Rice

Savor the delicious blend of tender baked chicken, zesty green chile sauce, and reduced-fat cheese wrapped in soft corn tortillas, paired with a light, fluffy bed of cauliflower rice. This dish provides a balanced mix of lean protein and fresh vegetables, ideal for a satisfying yet healthy meal.

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NUTRITION

325kcal
Protein
43g
Fat
8.1g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 small Corn Tortillas

¼ cup Reduced-Fat Shredded Cheese

¼ cup Green Chile Enchilada Sauce

1 cup Cauliflower Rice

Olive Oil Cooking Spray

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F and lightly spray a baking dish with olive oil cooking spray.

  • 2

    Shred or dice the cooked chicken breast and season with salt and pepper.

  • 3

    Warm the corn tortillas slightly to make them more pliable, then lay them flat and evenly distribute the seasoned chicken along the center.

  • 4

    Drizzle a small amount of green chile enchilada sauce over the chicken and sprinkle the reduced-fat cheese on top.

  • 5

    Roll the tortillas tightly into enchiladas and place them seam side down in the prepared baking dish. Spoon any remaining sauce over the top.

  • 6

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

  • 7

    While the enchiladas are baking, prepare the cauliflower rice by lightly steaming or sautéing it with a pinch of salt until tender.

  • 8

    Serve the baked enchiladas alongside the cauliflower rice. Enjoy your balanced and flavorful meal!

Baked Green Chile Chicken Enchiladas with Cauliflower Rice

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

Baked Green Chile Chicken Enchiladas with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Baked Green Chile Chicken Enchiladas with Cauliflower Rice

Savor the delicious blend of tender baked chicken, zesty green chile sauce, and reduced-fat cheese wrapped in soft corn tortillas, paired with a light, fluffy bed of cauliflower rice. This dish provides a balanced mix of lean protein and fresh vegetables, ideal for a satisfying yet healthy meal.

NUTRITION

325kcal
Protein
43g
Fat
8.1g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 small Corn Tortillas

¼ cup Reduced-Fat Shredded Cheese

¼ cup Green Chile Enchilada Sauce

1 cup Cauliflower Rice

Olive Oil Cooking Spray

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F and lightly spray a baking dish with olive oil cooking spray.

  • 2

    Shred or dice the cooked chicken breast and season with salt and pepper.

  • 3

    Warm the corn tortillas slightly to make them more pliable, then lay them flat and evenly distribute the seasoned chicken along the center.

  • 4

    Drizzle a small amount of green chile enchilada sauce over the chicken and sprinkle the reduced-fat cheese on top.

  • 5

    Roll the tortillas tightly into enchiladas and place them seam side down in the prepared baking dish. Spoon any remaining sauce over the top.

  • 6

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

  • 7

    While the enchiladas are baking, prepare the cauliflower rice by lightly steaming or sautéing it with a pinch of salt until tender.

  • 8

    Serve the baked enchiladas alongside the cauliflower rice. Enjoy your balanced and flavorful meal!