Baked Shredded Chicken Enchiladas with Tangy Green Chile Sauce

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

Baked Shredded Chicken Enchiladas with Tangy Green Chile Sauce

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken Enchiladas with Tangy Green Chile Sauce

Enjoy a vibrant twist on traditional enchiladas with tender shredded chicken wrapped in soft corn tortillas, smothered in a tangy green chile sauce and topped with a light sprinkle of low-fat cheese. This dish offers a delightful blend of savory and slightly spicy flavors, making it a satisfying meal that’s both protein-packed and wholesome.

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NUTRITION

341kcal
Protein
42.4g
Fat
9.1g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 Corn Tortillas

1/4 cup Low-Fat Shredded Cheese

1/2 cup Green Chile Sauce

2 tablespoons Tomato Salsa

1/4 cup diced Onion

2 tablespoons chopped Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and any desired spices. Bake in the oven for 20-25 minutes until fully cooked.

  • 3

    Let the chicken cool slightly before shredding it using two forks in a bowl.

  • 4

    Warm the corn tortillas in a dry skillet over medium heat to make them pliable.

  • 5

    Mix the shredded chicken with half of the green chile sauce and diced onion in a bowl.

  • 6

    Spoon the mixture evenly onto each tortilla, roll them tightly, and place them seam-side down in a baking dish.

  • 7

    Pour the remaining green chile sauce and tomato salsa over the enchiladas, then sprinkle the low-fat shredded cheese on top.

  • 8

    Bake in the oven for an additional 10-12 minutes until the cheese is melted and bubbly.

  • 9

    Garnish with chopped cilantro and serve warm.

Baked Shredded Chicken Enchiladas with Tangy Green Chile Sauce

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

Baked Shredded Chicken Enchiladas with Tangy Green Chile Sauce

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken Enchiladas with Tangy Green Chile Sauce

Enjoy a vibrant twist on traditional enchiladas with tender shredded chicken wrapped in soft corn tortillas, smothered in a tangy green chile sauce and topped with a light sprinkle of low-fat cheese. This dish offers a delightful blend of savory and slightly spicy flavors, making it a satisfying meal that’s both protein-packed and wholesome.

NUTRITION

341kcal
Protein
42.4g
Fat
9.1g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 Corn Tortillas

1/4 cup Low-Fat Shredded Cheese

1/2 cup Green Chile Sauce

2 tablespoons Tomato Salsa

1/4 cup diced Onion

2 tablespoons chopped Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and any desired spices. Bake in the oven for 20-25 minutes until fully cooked.

  • 3

    Let the chicken cool slightly before shredding it using two forks in a bowl.

  • 4

    Warm the corn tortillas in a dry skillet over medium heat to make them pliable.

  • 5

    Mix the shredded chicken with half of the green chile sauce and diced onion in a bowl.

  • 6

    Spoon the mixture evenly onto each tortilla, roll them tightly, and place them seam-side down in a baking dish.

  • 7

    Pour the remaining green chile sauce and tomato salsa over the enchiladas, then sprinkle the low-fat shredded cheese on top.

  • 8

    Bake in the oven for an additional 10-12 minutes until the cheese is melted and bubbly.

  • 9

    Garnish with chopped cilantro and serve warm.