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 these light yet satisfying enchiladas featuring tender, baked chicken infused with smoky green chiles, wrapped in homemade cauliflower tortillas. The dish brings a twist to a traditional favorite with clean ingredients and vibrant flavors, perfect for a healthy meal any time of day.

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NUTRITION

432kcal
Protein
56.8g
Fat
17g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

200g Cauliflower

1 Egg

1/4 cup Low-Fat Shredded Cheese

1 Green Chile

1 tsp Olive Oil

1 tsp Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and cumin, then bake it in the oven for about 20-25 minutes until fully cooked. Once cooled, shred the chicken.

  • 3

    Steam or microwave the cauliflower until tender and then blitz it in a food processor until it forms a rice-like texture. Let it cool slightly.

  • 4

    Mix the cauliflower with the egg, low-fat cheese, olive oil, and a pinch of salt and pepper. Form the mixture into small, flat circles to create your cauliflower tortillas.

  • 5

    In a non-stick skillet, cook each cauliflower tortilla for about 2 minutes per side until it’s slightly firm but still pliable.

  • 6

    Spread a thin layer of green chile on each tortilla, add a portion of shredded chicken, roll it tightly, and place it seam-side down in a lightly greased baking dish.

  • 7

    Optionally, drizzle a little extra green chile over the top for added flavor and moisture.

  • 8

    Bake the assembled enchiladas for an additional 10 minutes to meld the flavors, then serve warm.

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 these light yet satisfying enchiladas featuring tender, baked chicken infused with smoky green chiles, wrapped in homemade cauliflower tortillas. The dish brings a twist to a traditional favorite with clean ingredients and vibrant flavors, perfect for a healthy meal any time of day.

NUTRITION

432kcal
Protein
56.8g
Fat
17g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

200g Cauliflower

1 Egg

1/4 cup Low-Fat Shredded Cheese

1 Green Chile

1 tsp Olive Oil

1 tsp Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and cumin, then bake it in the oven for about 20-25 minutes until fully cooked. Once cooled, shred the chicken.

  • 3

    Steam or microwave the cauliflower until tender and then blitz it in a food processor until it forms a rice-like texture. Let it cool slightly.

  • 4

    Mix the cauliflower with the egg, low-fat cheese, olive oil, and a pinch of salt and pepper. Form the mixture into small, flat circles to create your cauliflower tortillas.

  • 5

    In a non-stick skillet, cook each cauliflower tortilla for about 2 minutes per side until it’s slightly firm but still pliable.

  • 6

    Spread a thin layer of green chile on each tortilla, add a portion of shredded chicken, roll it tightly, and place it seam-side down in a lightly greased baking dish.

  • 7

    Optionally, drizzle a little extra green chile over the top for added flavor and moisture.

  • 8

    Bake the assembled enchiladas for an additional 10 minutes to meld the flavors, then serve warm.