Baked Green Chile Chicken Enchiladas with Cauliflower Rice

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

Baked Green Chile Chicken Enchiladas with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Baked Green Chile Chicken Enchiladas with Cauliflower Rice

Enjoy a vibrant twist on a classic enchilada featuring tender chicken infused with green chiles, wrapped in warm whole wheat tortillas and topped with a zesty enchilada sauce and melted cheese. Served alongside a light, flavorful cauliflower rice, this dish is both satisfying and balanced.

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NUTRITION

392kcal
Protein
40.1g
Fat
14.3g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Canned Diced Green Chiles

1/4 cup Reduced Fat Shredded Cheese

1 Whole Wheat Tortilla

1/4 cup Green Chile Enchilada Sauce

1 cup Cauliflower Rice

1 tsp Olive Oil

1/2 tsp Cumin

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Season the chicken breast with salt, pepper, cumin, and garlic powder. In a small pan, warm the olive oil and lightly sear the chicken on both sides until lightly browned.

  • 3

    Shred or dice the seared chicken into bite-sized pieces. Mix in the canned diced green chiles.

  • 4

    Place the whole wheat tortilla on a flat surface. Spoon the chicken and green chile mixture in the center, drizzle a bit of enchilada sauce, and sprinkle with reduced fat cheese. Roll the tortilla to form an enchilada.

  • 5

    Place the enchilada in a lightly greased baking dish. Drizzle the remaining enchilada sauce on top and sprinkle a little extra cheese if desired.

  • 6

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

  • 7

    Meanwhile, prepare the cauliflower rice by heating it in a pan over medium heat with a dash of olive oil, salt, and pepper for about 5 minutes until tender.

  • 8

    Serve the enchilada hot with a side of warm cauliflower rice.

Baked Green Chile Chicken Enchiladas with Cauliflower Rice

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

Baked Green Chile Chicken Enchiladas with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Baked Green Chile Chicken Enchiladas with Cauliflower Rice

Enjoy a vibrant twist on a classic enchilada featuring tender chicken infused with green chiles, wrapped in warm whole wheat tortillas and topped with a zesty enchilada sauce and melted cheese. Served alongside a light, flavorful cauliflower rice, this dish is both satisfying and balanced.

NUTRITION

392kcal
Protein
40.1g
Fat
14.3g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Canned Diced Green Chiles

1/4 cup Reduced Fat Shredded Cheese

1 Whole Wheat Tortilla

1/4 cup Green Chile Enchilada Sauce

1 cup Cauliflower Rice

1 tsp Olive Oil

1/2 tsp Cumin

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Season the chicken breast with salt, pepper, cumin, and garlic powder. In a small pan, warm the olive oil and lightly sear the chicken on both sides until lightly browned.

  • 3

    Shred or dice the seared chicken into bite-sized pieces. Mix in the canned diced green chiles.

  • 4

    Place the whole wheat tortilla on a flat surface. Spoon the chicken and green chile mixture in the center, drizzle a bit of enchilada sauce, and sprinkle with reduced fat cheese. Roll the tortilla to form an enchilada.

  • 5

    Place the enchilada in a lightly greased baking dish. Drizzle the remaining enchilada sauce on top and sprinkle a little extra cheese if desired.

  • 6

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

  • 7

    Meanwhile, prepare the cauliflower rice by heating it in a pan over medium heat with a dash of olive oil, salt, and pepper for about 5 minutes until tender.

  • 8

    Serve the enchilada hot with a side of warm cauliflower rice.