Creamy Chipotle Chicken Enchiladas

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

Creamy Chipotle Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Chipotle Chicken Enchiladas

Enjoy a rich and creamy twist on a classic with tender chipotle-infused chicken wrapped in whole wheat tortillas smothered in a tangy, homemade enchilada sauce, accented by a velvety Greek yogurt chipotle crema and a sprinkle of reduced-fat cheese. This dish delivers a harmonious blend of smoky spice and creaminess, perfect for a satisfying dinner.

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NUTRITION

375kcal
Protein
45.3g
Fat
10.7g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 small Whole Wheat Tortillas

1/3 cup Plain Nonfat Greek Yogurt

1 tsp Chipotle in Adobo

1/2 cup Enchilada Sauce

1/4 cup Reduced-Fat Shredded Cheese

1 portion Avocado (about 1/8 of an avocado)

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, then grill or sauté until thoroughly cooked. Once done, shred the chicken using two forks.

  • 3

    In a small bowl, combine the Greek yogurt with the chipotle in adobo to create a creamy chipotle sauce.

  • 4

    Warm the whole wheat tortillas in a dry skillet or microwave for easier rolling.

  • 5

    Mix the shredded chicken with half of the enchilada sauce and a bit of the chipotle crema.

  • 6

    Place the chicken mixture onto each tortilla, drizzle a little more enchilada sauce over the top, sprinkle reduced-fat cheese, and roll tightly.

  • 7

    Arrange the rolled enchiladas in a baking dish and pour the remaining enchilada sauce over them. Drizzle with the remaining chipotle cream.

  • 8

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

  • 9

    Top with sliced avocado and garnish with fresh cilantro before serving.

Creamy Chipotle Chicken Enchiladas

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

Creamy Chipotle Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Chipotle Chicken Enchiladas

Enjoy a rich and creamy twist on a classic with tender chipotle-infused chicken wrapped in whole wheat tortillas smothered in a tangy, homemade enchilada sauce, accented by a velvety Greek yogurt chipotle crema and a sprinkle of reduced-fat cheese. This dish delivers a harmonious blend of smoky spice and creaminess, perfect for a satisfying dinner.

NUTRITION

375kcal
Protein
45.3g
Fat
10.7g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 small Whole Wheat Tortillas

1/3 cup Plain Nonfat Greek Yogurt

1 tsp Chipotle in Adobo

1/2 cup Enchilada Sauce

1/4 cup Reduced-Fat Shredded Cheese

1 portion Avocado (about 1/8 of an avocado)

2 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt and pepper, then grill or sauté until thoroughly cooked. Once done, shred the chicken using two forks.

  • 3

    In a small bowl, combine the Greek yogurt with the chipotle in adobo to create a creamy chipotle sauce.

  • 4

    Warm the whole wheat tortillas in a dry skillet or microwave for easier rolling.

  • 5

    Mix the shredded chicken with half of the enchilada sauce and a bit of the chipotle crema.

  • 6

    Place the chicken mixture onto each tortilla, drizzle a little more enchilada sauce over the top, sprinkle reduced-fat cheese, and roll tightly.

  • 7

    Arrange the rolled enchiladas in a baking dish and pour the remaining enchilada sauce over them. Drizzle with the remaining chipotle cream.

  • 8

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

  • 9

    Top with sliced avocado and garnish with fresh cilantro before serving.