YOUR SOLIN GENERATED RECIPE
Baked Green Chile Chicken Enchiladas
Enjoy these baked enchiladas featuring tender chicken breast, vibrant green chiles, and melted reduced-fat mozzarella wrapped in a wholesome whole wheat tortilla. Baked in a light enchilada sauce with a hint of diced onion, this dish brings a delightful balance of savory flavors and satisfying textures, perfect for a nutritious dinner.
INGREDIENTS
4 oz Chicken Breast
1 Whole Wheat Tortilla
1/2 cup Canned Green Chiles
1/2 cup Enchilada Sauce
1/4 cup Reduced-Fat Mozzarella Cheese
1/4 cup Diced Onion
PREPARATION
Preheat your oven to 375°F.
Shred or dice the roasted chicken breast into bite-sized pieces.
In a bowl, gently mix the chicken with the canned green chiles and diced onion.
Place a whole wheat tortilla on a flat surface, spoon a portion of the chicken mixture in the center, sprinkle with reduced-fat mozzarella cheese, and roll it tightly.
Arrange the rolled tortillas in a baking dish and pour the enchilada sauce evenly over the top.
Sprinkle a little extra cheese on top if desired.
Bake in the preheated oven for 20-25 minutes until heated through and the cheese is melted.
Serve hot and enjoy your balanced, flavorful enchiladas.