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

Savor these delicious enchiladas filled with tender chicken breast mingled with a zesty green chile and a creamy low-fat sauce. Lightly seasoned and wrapped in soft corn tortillas, this dish delivers a perfect balance of flavors and textures that brighten up your meal any time of day.

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NUTRITION

374kcal
Protein
36.6g
Fat
17g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 Corn Tortillas

1 oz Low-Fat Cream Cheese

1/4 cup Diced Green Chiles

1/4 cup Chopped Onion

1 clove Garlic, minced

0.5 oz Low-Fat Shredded Cheese

1 tsp Olive Oil

0.5 tsp Ground Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat the olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant.

  • 3

    Add the chicken breast (cut into small pieces or shredded after cooking) to the skillet and cook until lightly browned. Season with ground cumin, salt, and pepper.

  • 4

    Stir in the diced green chiles and low-fat cream cheese until a creamy sauce forms, and cook for an additional 2 minutes.

  • 5

    Warm the corn tortillas in a separate pan or microwave until pliable.

  • 6

    Place the chicken mixture down the center of each tortilla, sprinkle a little low-fat shredded cheese on top, and roll them up tightly.

  • 7

    Arrange the rolled enchiladas in a baking dish. Optionally, sprinkle a tiny bit more cheese on top.

  • 8

    Bake in the preheated oven for 10-12 minutes until the enchiladas are heated through and the cheese is slightly melted.

  • 9

    Garnish with extra diced green chiles or fresh cilantro if desired, and serve warm.

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

Savor these delicious enchiladas filled with tender chicken breast mingled with a zesty green chile and a creamy low-fat sauce. Lightly seasoned and wrapped in soft corn tortillas, this dish delivers a perfect balance of flavors and textures that brighten up your meal any time of day.

NUTRITION

374kcal
Protein
36.6g
Fat
17g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 Corn Tortillas

1 oz Low-Fat Cream Cheese

1/4 cup Diced Green Chiles

1/4 cup Chopped Onion

1 clove Garlic, minced

0.5 oz Low-Fat Shredded Cheese

1 tsp Olive Oil

0.5 tsp Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat the olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant.

  • 3

    Add the chicken breast (cut into small pieces or shredded after cooking) to the skillet and cook until lightly browned. Season with ground cumin, salt, and pepper.

  • 4

    Stir in the diced green chiles and low-fat cream cheese until a creamy sauce forms, and cook for an additional 2 minutes.

  • 5

    Warm the corn tortillas in a separate pan or microwave until pliable.

  • 6

    Place the chicken mixture down the center of each tortilla, sprinkle a little low-fat shredded cheese on top, and roll them up tightly.

  • 7

    Arrange the rolled enchiladas in a baking dish. Optionally, sprinkle a tiny bit more cheese on top.

  • 8

    Bake in the preheated oven for 10-12 minutes until the enchiladas are heated through and the cheese is slightly melted.

  • 9

    Garnish with extra diced green chiles or fresh cilantro if desired, and serve warm.