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

Enjoy a vibrant twist on traditional enchiladas with tender shredded chicken enveloped in green chile sauce, tucked into low-carb tortillas, and finished with a sprinkle of low-fat cheese. Served alongside a flavorful bed of cauliflower rice, this dish brings a satisfying blend of spice and comfort all while keeping the macros in check.

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NUTRITION

365kcal
Protein
46.9g
Fat
8.5g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Green Chile Salsa

2 Low-Carb Tortillas

1/4 cup Low-Fat Shredded Cheese

1 cup Cauliflower Rice

1 tsp Cumin Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with salt, pepper, and cumin powder. Bake for 20-25 minutes or until fully cooked. Once done, shred the chicken using two forks.

  • 3

    Warm the low-carb tortillas slightly in a dry skillet or microwave to make them pliable.

  • 4

    Mix the shredded chicken with the green chile salsa; adjust seasoning as needed.

  • 5

    Fill each tortilla with an equal amount of the chicken mixture, then roll them up tightly. Place the rolled enchiladas seam-side down in a baking dish.

  • 6

    Sprinkle the low-fat shredded cheese evenly over the enchiladas.

  • 7

    Bake in the oven for an additional 10 minutes, until the cheese is lightly melted.

  • 8

    While the enchiladas are baking, warm the cauliflower rice in a pan over medium heat for 3-4 minutes, stirring occasionally.

  • 9

    Serve the enchiladas hot with a side of cauliflower rice and enjoy your wholesome, balanced 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

Enjoy a vibrant twist on traditional enchiladas with tender shredded chicken enveloped in green chile sauce, tucked into low-carb tortillas, and finished with a sprinkle of low-fat cheese. Served alongside a flavorful bed of cauliflower rice, this dish brings a satisfying blend of spice and comfort all while keeping the macros in check.

NUTRITION

365kcal
Protein
46.9g
Fat
8.5g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Green Chile Salsa

2 Low-Carb Tortillas

1/4 cup Low-Fat Shredded Cheese

1 cup Cauliflower Rice

1 tsp Cumin Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with salt, pepper, and cumin powder. Bake for 20-25 minutes or until fully cooked. Once done, shred the chicken using two forks.

  • 3

    Warm the low-carb tortillas slightly in a dry skillet or microwave to make them pliable.

  • 4

    Mix the shredded chicken with the green chile salsa; adjust seasoning as needed.

  • 5

    Fill each tortilla with an equal amount of the chicken mixture, then roll them up tightly. Place the rolled enchiladas seam-side down in a baking dish.

  • 6

    Sprinkle the low-fat shredded cheese evenly over the enchiladas.

  • 7

    Bake in the oven for an additional 10 minutes, until the cheese is lightly melted.

  • 8

    While the enchiladas are baking, warm the cauliflower rice in a pan over medium heat for 3-4 minutes, stirring occasionally.

  • 9

    Serve the enchiladas hot with a side of cauliflower rice and enjoy your wholesome, balanced meal.