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 a vibrant twist on traditional enchiladas featuring tender baked chicken breast enveloped in a mildly spicy green chile sauce, rolled in freshly made cauliflower tortillas and topped with a sprinkle of low-fat shredded cheese. This dish brings a balanced bite with each ingredient harmoniously contributing to a light yet satisfying meal.

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NUTRITION

360kcal
Protein
37g
Fat
10.7g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Cauliflower Tortillas

1/4 cup Green Chile Sauce

1/4 cup Low-Fat Shredded Cheese

1 tsp Spices (Cumin, Garlic Powder, Salt)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with cumin, garlic powder, salt, and a touch of pepper. Place it on a baking tray lined with parchment paper.

  • 3

    Bake the chicken for 20-25 minutes until cooked through. Once done, shred or dice the chicken.

  • 4

    Warm the cauliflower tortillas in a dry skillet for 1-2 minutes on each side until pliable.

  • 5

    Mix the shredded chicken with green chile sauce and a pinch more of your chosen spices.

  • 6

    Spoon the chicken mixture onto each tortilla, sprinkle a little low-fat cheese over the filling, and roll them up snugly.

  • 7

    Place the enchiladas in a baking dish, top with any remaining green chile sauce, and sprinkle extra cheese on top if desired.

  • 8

    Return to the oven and bake for another 8-10 minutes until the cheese is melted and the enchiladas are heated through.

  • 9

    Serve warm and enjoy this fresh, flavorful twist on a classic dish.

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 a vibrant twist on traditional enchiladas featuring tender baked chicken breast enveloped in a mildly spicy green chile sauce, rolled in freshly made cauliflower tortillas and topped with a sprinkle of low-fat shredded cheese. This dish brings a balanced bite with each ingredient harmoniously contributing to a light yet satisfying meal.

NUTRITION

360kcal
Protein
37g
Fat
10.7g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Cauliflower Tortillas

1/4 cup Green Chile Sauce

1/4 cup Low-Fat Shredded Cheese

1 tsp Spices (Cumin, Garlic Powder, Salt)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with cumin, garlic powder, salt, and a touch of pepper. Place it on a baking tray lined with parchment paper.

  • 3

    Bake the chicken for 20-25 minutes until cooked through. Once done, shred or dice the chicken.

  • 4

    Warm the cauliflower tortillas in a dry skillet for 1-2 minutes on each side until pliable.

  • 5

    Mix the shredded chicken with green chile sauce and a pinch more of your chosen spices.

  • 6

    Spoon the chicken mixture onto each tortilla, sprinkle a little low-fat cheese over the filling, and roll them up snugly.

  • 7

    Place the enchiladas in a baking dish, top with any remaining green chile sauce, and sprinkle extra cheese on top if desired.

  • 8

    Return to the oven and bake for another 8-10 minutes until the cheese is melted and the enchiladas are heated through.

  • 9

    Serve warm and enjoy this fresh, flavorful twist on a classic dish.