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 a flavorful twist on traditional enchiladas with tender, shredded chicken wrapped in a whole wheat tortilla, smothered in a light, creamy green chile sauce and topped with a sprinkle of low-fat cheese and a dollop of nonfat Greek yogurt. This dish offers a harmonious blend of textures and a mildly spicy kick, making it a satisfying meal any time of the day.

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NUTRITION

418kcal
Protein
42.5g
Fat
9.8g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/2 cup Green Chile Enchilada Sauce

2 tbsp Nonfat Greek Yogurt

1/4 cup chopped Onion

2 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt and pepper. Cook the chicken in a skillet over medium heat until it’s fully cooked, about 6-8 minutes per side, then shred it using two forks.

  • 3

    In a mixing bowl, combine the shredded chicken, chopped onion, and half of the green chile enchilada sauce. Stir in the fresh cilantro.

  • 4

    Lay out the whole wheat tortilla, spoon the chicken mixture down the center, and sprinkle with low-fat shredded cheese.

  • 5

    Roll up the tortilla tightly and place it seam-side down in a lightly greased baking dish.

  • 6

    Pour the remaining green chile enchilada sauce over the rolled enchilada. Sprinkle a little extra cheese on top if desired.

  • 7

    Bake in the preheated oven for 15-20 minutes until the enchilada is heated through and the cheese has melted.

  • 8

    Remove from the oven, drizzle with nonfat Greek yogurt, and garnish with additional 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 a flavorful twist on traditional enchiladas with tender, shredded chicken wrapped in a whole wheat tortilla, smothered in a light, creamy green chile sauce and topped with a sprinkle of low-fat cheese and a dollop of nonfat Greek yogurt. This dish offers a harmonious blend of textures and a mildly spicy kick, making it a satisfying meal any time of the day.

NUTRITION

418kcal
Protein
42.5g
Fat
9.8g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/2 cup Green Chile Enchilada Sauce

2 tbsp Nonfat Greek Yogurt

1/4 cup chopped Onion

2 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt and pepper. Cook the chicken in a skillet over medium heat until it’s fully cooked, about 6-8 minutes per side, then shred it using two forks.

  • 3

    In a mixing bowl, combine the shredded chicken, chopped onion, and half of the green chile enchilada sauce. Stir in the fresh cilantro.

  • 4

    Lay out the whole wheat tortilla, spoon the chicken mixture down the center, and sprinkle with low-fat shredded cheese.

  • 5

    Roll up the tortilla tightly and place it seam-side down in a lightly greased baking dish.

  • 6

    Pour the remaining green chile enchilada sauce over the rolled enchilada. Sprinkle a little extra cheese on top if desired.

  • 7

    Bake in the preheated oven for 15-20 minutes until the enchilada is heated through and the cheese has melted.

  • 8

    Remove from the oven, drizzle with nonfat Greek yogurt, and garnish with additional cilantro before serving.