Creamy Green Chile Chicken Enchiladas

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

Creamy Green Chile Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Green Chile Chicken Enchiladas

Enjoy these delightfully tangy and creamy green chile chicken enchiladas that marry tender shredded chicken with a rich, flavorful green chile sauce, all wrapped in a soft whole wheat tortilla. A sprinkle of light cheese and a dollop of reduced-fat cream cheese finish off this balanced dish, perfect for a satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

338kcal
Protein
40g
Fat
10.2g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Canned Green Chile

1 ounce Reduced-Fat Cream Cheese

1/8 cup Shredded Reduced-Fat Cheddar Cheese

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the chicken breast by boiling or grilling until fully cooked, then shred it into bite-sized pieces.

  • 3

    In a small saucepan, warm the canned green chile over medium heat until heated through.

  • 4

    Mix the shredded chicken with the green chile and stir in the reduced-fat cream cheese until a creamy consistency is achieved.

  • 5

    Place the whole wheat tortilla on a flat surface and spoon the creamy chicken mixture onto its center.

  • 6

    Roll the tortilla tightly, then place it seam-side down in a baking dish.

  • 7

    Sprinkle the shredded reduced-fat cheddar cheese over the top of the enchilada.

  • 8

    Bake in the oven for 10-12 minutes, or until the cheese has melted and the tortilla is slightly crisped.

  • 9

    Remove from the oven and serve warm. Enjoy your delicious, nutritious enchilada!

Creamy Green Chile Chicken Enchiladas

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

Creamy Green Chile Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Green Chile Chicken Enchiladas

Enjoy these delightfully tangy and creamy green chile chicken enchiladas that marry tender shredded chicken with a rich, flavorful green chile sauce, all wrapped in a soft whole wheat tortilla. A sprinkle of light cheese and a dollop of reduced-fat cream cheese finish off this balanced dish, perfect for a satisfying meal.

NUTRITION

338kcal
Protein
40g
Fat
10.2g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Canned Green Chile

1 ounce Reduced-Fat Cream Cheese

1/8 cup Shredded Reduced-Fat Cheddar Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the chicken breast by boiling or grilling until fully cooked, then shred it into bite-sized pieces.

  • 3

    In a small saucepan, warm the canned green chile over medium heat until heated through.

  • 4

    Mix the shredded chicken with the green chile and stir in the reduced-fat cream cheese until a creamy consistency is achieved.

  • 5

    Place the whole wheat tortilla on a flat surface and spoon the creamy chicken mixture onto its center.

  • 6

    Roll the tortilla tightly, then place it seam-side down in a baking dish.

  • 7

    Sprinkle the shredded reduced-fat cheddar cheese over the top of the enchilada.

  • 8

    Bake in the oven for 10-12 minutes, or until the cheese has melted and the tortilla is slightly crisped.

  • 9

    Remove from the oven and serve warm. Enjoy your delicious, nutritious enchilada!