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 lighter twist on classic enchiladas with tender shredded chicken enveloped in soft corn tortillas, smothered in a creamy green chile sauce. This dish is bursting with vibrant flavors and a delightful blend of tangy salsa verde and melty cheese, perfect for a satisfying and balanced meal.

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NUTRITION

409kcal
Protein
51.6g
Fat
9g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/4 cup Canned Diced Green Chiles

1/4 cup Non-fat Greek Yogurt

1/4 cup Low-Fat Shredded Cheese

2 tbsp Salsa Verde

2 tbsp Cilantro

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with salt and pepper. In a non-stick skillet over medium heat, cook the chicken until fully cooked (about 6-8 minutes per side). Once cooked, shred the chicken using two forks.

  • 3

    In a mixing bowl, combine the shredded chicken, diced green chiles, non-fat Greek yogurt, salsa verde, and half of the shredded cheese. Stir until well mixed and season with additional salt and pepper if needed.

  • 4

    Warm the corn tortillas in a dry skillet or microwave to make them pliable.

  • 5

    Place a generous scoop of the chicken mixture in the center of each tortilla and roll them up tightly.

  • 6

    Arrange the rolled enchiladas in a baking dish. Sprinkle the remaining shredded cheese on top.

  • 7

    Bake in the preheated oven for 10-12 minutes, or until the cheese has melted and the enchiladas are heated through.

  • 8

    Garnish with fresh 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 lighter twist on classic enchiladas with tender shredded chicken enveloped in soft corn tortillas, smothered in a creamy green chile sauce. This dish is bursting with vibrant flavors and a delightful blend of tangy salsa verde and melty cheese, perfect for a satisfying and balanced meal.

NUTRITION

409kcal
Protein
51.6g
Fat
9g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/4 cup Canned Diced Green Chiles

1/4 cup Non-fat Greek Yogurt

1/4 cup Low-Fat Shredded Cheese

2 tbsp Salsa Verde

2 tbsp Cilantro

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with salt and pepper. In a non-stick skillet over medium heat, cook the chicken until fully cooked (about 6-8 minutes per side). Once cooked, shred the chicken using two forks.

  • 3

    In a mixing bowl, combine the shredded chicken, diced green chiles, non-fat Greek yogurt, salsa verde, and half of the shredded cheese. Stir until well mixed and season with additional salt and pepper if needed.

  • 4

    Warm the corn tortillas in a dry skillet or microwave to make them pliable.

  • 5

    Place a generous scoop of the chicken mixture in the center of each tortilla and roll them up tightly.

  • 6

    Arrange the rolled enchiladas in a baking dish. Sprinkle the remaining shredded cheese on top.

  • 7

    Bake in the preheated oven for 10-12 minutes, or until the cheese has melted and the enchiladas are heated through.

  • 8

    Garnish with fresh cilantro before serving.