Baked Green Chile Chicken Enchiladas with Cauliflower Tortillas

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 Tortillas

YOUR SOLIN GENERATED RECIPE

Baked Green Chile Chicken Enchiladas with Cauliflower Tortillas

Savor this innovative twist on classic enchiladas featuring tender baked chicken accented by vibrant green chiles, all wrapped in homemade cauliflower tortillas. Finished with a sprinkle of low-fat cheese, this dish delivers a satisfying balance of hearty protein and vibrant flavors, perfect for any meal of the day.

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NUTRITION

387kcal
Protein
50g
Fat
14.4g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Green Chiles

1 cup Cauliflower

1 large Egg

1/4 cup Low-Fat Shredded Cheddar

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly season the chicken breast with salt, pepper, and garlic powder. Bake the chicken for about 20-25 minutes until fully cooked, then shred or dice it.

  • 3

    Meanwhile, prepare the cauliflower tortillas by pulsing the cauliflower in a food processor until it resembles rice. Mix in the egg to bind the mixture. Season lightly with salt and pepper.

  • 4

    Scoop small portions of the cauliflower mixture onto a piece of parchment paper and press into thin, round tortillas. Bake these tortillas for about 10-12 minutes until set and lightly golden.

  • 5

    Layer the baked tortillas with the shredded chicken and green chiles. Sprinkle a thin layer of low-fat cheddar cheese over the filling.

  • 6

    Roll up the tortillas to form enchiladas and place them in a lightly greased baking dish. Return to the oven for about 5-7 minutes, or until the cheese is melted and the enchiladas are heated through.

  • 7

    Serve warm, garnished with extra chiles or a squeeze of lime if desired.

Baked Green Chile Chicken Enchiladas with Cauliflower Tortillas

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 Tortillas

YOUR SOLIN GENERATED RECIPE

Baked Green Chile Chicken Enchiladas with Cauliflower Tortillas

Savor this innovative twist on classic enchiladas featuring tender baked chicken accented by vibrant green chiles, all wrapped in homemade cauliflower tortillas. Finished with a sprinkle of low-fat cheese, this dish delivers a satisfying balance of hearty protein and vibrant flavors, perfect for any meal of the day.

NUTRITION

387kcal
Protein
50g
Fat
14.4g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Green Chiles

1 cup Cauliflower

1 large Egg

1/4 cup Low-Fat Shredded Cheddar

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly season the chicken breast with salt, pepper, and garlic powder. Bake the chicken for about 20-25 minutes until fully cooked, then shred or dice it.

  • 3

    Meanwhile, prepare the cauliflower tortillas by pulsing the cauliflower in a food processor until it resembles rice. Mix in the egg to bind the mixture. Season lightly with salt and pepper.

  • 4

    Scoop small portions of the cauliflower mixture onto a piece of parchment paper and press into thin, round tortillas. Bake these tortillas for about 10-12 minutes until set and lightly golden.

  • 5

    Layer the baked tortillas with the shredded chicken and green chiles. Sprinkle a thin layer of low-fat cheddar cheese over the filling.

  • 6

    Roll up the tortillas to form enchiladas and place them in a lightly greased baking dish. Return to the oven for about 5-7 minutes, or until the cheese is melted and the enchiladas are heated through.

  • 7

    Serve warm, garnished with extra chiles or a squeeze of lime if desired.