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 vibrant and satisfying enchiladas filled with tender chicken smothered in a creamy green chile sauce. This dish brings together the smoky flavor of green chiles with a blend of low-fat cream cheese and a hint of reduced-fat shredded cheese, all wrapped in soft corn tortillas for a balanced, delicious meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

369kcal
Protein
43.6g
Fat
14g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Low-Fat Cream Cheese

1/4 cup Canned Green Chiles

2 Corn Tortillas

1/4 cup Reduced-Fat Shredded Cheese

1/4 cup Diced Onion

1 Garlic Clove

1 Tbsp Cilantro

Dash of Spices (Cumin, Salt, Pepper)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

    Cook the chicken breast by seasoning with salt, pepper, and a dash of cumin, then grill or sauté until thoroughly cooked. Once cooked, shred or dice the chicken.

  • 3

    In a pan over medium heat, sauté diced onion and minced garlic until softened.

  • 4

    Stir in the canned green chiles and add the low-fat cream cheese. Mix until creamy and well combined. Optionally, add a few tablespoons of water or chicken broth for a thinner sauce.

  • 5

    Combine the shredded chicken with the green chile cream sauce. Adjust seasoning with salt, pepper, and extra cumin to taste.

  • 6

    Warm the corn tortillas slightly to make them pliable. Fill each tortilla with a generous amount of the creamy chicken mixture, roll them up, and place seam-side down in a small baking dish.

  • 7

    Sprinkle reduced-fat shredded cheese over the top of the enchiladas.

  • 8

    Bake in the preheated oven for about 15 minutes, or until the cheese has melted and the enchiladas are heated through.

  • 9

    Garnish with freshly chopped cilantro before serving.

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 vibrant and satisfying enchiladas filled with tender chicken smothered in a creamy green chile sauce. This dish brings together the smoky flavor of green chiles with a blend of low-fat cream cheese and a hint of reduced-fat shredded cheese, all wrapped in soft corn tortillas for a balanced, delicious meal.

NUTRITION

369kcal
Protein
43.6g
Fat
14g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Low-Fat Cream Cheese

1/4 cup Canned Green Chiles

2 Corn Tortillas

1/4 cup Reduced-Fat Shredded Cheese

1/4 cup Diced Onion

1 Garlic Clove

1 Tbsp Cilantro

Dash of Spices (Cumin, Salt, Pepper)

PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

    Cook the chicken breast by seasoning with salt, pepper, and a dash of cumin, then grill or sauté until thoroughly cooked. Once cooked, shred or dice the chicken.

  • 3

    In a pan over medium heat, sauté diced onion and minced garlic until softened.

  • 4

    Stir in the canned green chiles and add the low-fat cream cheese. Mix until creamy and well combined. Optionally, add a few tablespoons of water or chicken broth for a thinner sauce.

  • 5

    Combine the shredded chicken with the green chile cream sauce. Adjust seasoning with salt, pepper, and extra cumin to taste.

  • 6

    Warm the corn tortillas slightly to make them pliable. Fill each tortilla with a generous amount of the creamy chicken mixture, roll them up, and place seam-side down in a small baking dish.

  • 7

    Sprinkle reduced-fat shredded cheese over the top of the enchiladas.

  • 8

    Bake in the preheated oven for about 15 minutes, or until the cheese has melted and the enchiladas are heated through.

  • 9

    Garnish with freshly chopped cilantro before serving.