Baked Chicken Enchiladas with Creamy Chili Sauce

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

Baked Chicken Enchiladas with Creamy Chili Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchiladas with Creamy Chili Sauce

Enjoy a vibrant twist on classic enchiladas featuring tender baked chicken wrapped in soft corn tortillas, topped with a creamy chili sauce infused with Greek yogurt and just the right hint of spice. This dish strikes the perfect balance of flavor and wholesome ingredients, making it a satisfying meal for dinner.

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NUTRITION

307kcal
Protein
42.7g
Fat
6.6g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (~85g)

2 Corn Tortillas (28g each)

1/4 cup Enchilada Sauce (~60g)

1/4 cup Nonfat Greek Yogurt (~60g)

1/8 cup Reduced Fat Cheddar Cheese (~28g)

1 tsp Chili Powder

1 tsp Garlic Powder

1 pinch Salt

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with a pinch of salt, garlic powder, and chili powder, then bake it for about 20-25 minutes until fully cooked. Once cool, shred the chicken using two forks.

  • 3

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

  • 4

    In a bowl, mix the shredded chicken with the enchilada sauce and nonfat Greek yogurt to create a creamy filling.

  • 5

    Fill each tortilla with an even layer of the chicken mixture and roll them up tightly.

  • 6

    Place the rolled enchiladas in a baking dish and sprinkle the reduced fat cheddar cheese evenly on top.

  • 7

    Bake in the preheated oven for an additional 10 minutes until the cheese has melted and the enchiladas are heated through.

  • 8

    Garnish with extra chili powder if desired and serve warm.

Baked Chicken Enchiladas with Creamy Chili Sauce

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

Baked Chicken Enchiladas with Creamy Chili Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchiladas with Creamy Chili Sauce

Enjoy a vibrant twist on classic enchiladas featuring tender baked chicken wrapped in soft corn tortillas, topped with a creamy chili sauce infused with Greek yogurt and just the right hint of spice. This dish strikes the perfect balance of flavor and wholesome ingredients, making it a satisfying meal for dinner.

NUTRITION

307kcal
Protein
42.7g
Fat
6.6g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (~85g)

2 Corn Tortillas (28g each)

1/4 cup Enchilada Sauce (~60g)

1/4 cup Nonfat Greek Yogurt (~60g)

1/8 cup Reduced Fat Cheddar Cheese (~28g)

1 tsp Chili Powder

1 tsp Garlic Powder

1 pinch Salt

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with a pinch of salt, garlic powder, and chili powder, then bake it for about 20-25 minutes until fully cooked. Once cool, shred the chicken using two forks.

  • 3

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

  • 4

    In a bowl, mix the shredded chicken with the enchilada sauce and nonfat Greek yogurt to create a creamy filling.

  • 5

    Fill each tortilla with an even layer of the chicken mixture and roll them up tightly.

  • 6

    Place the rolled enchiladas in a baking dish and sprinkle the reduced fat cheddar cheese evenly on top.

  • 7

    Bake in the preheated oven for an additional 10 minutes until the cheese has melted and the enchiladas are heated through.

  • 8

    Garnish with extra chili powder if desired and serve warm.