Creamy Spicy Chicken Enchiladas

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

Creamy Spicy Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Spicy Chicken Enchiladas

Savor a zesty twist on traditional enchiladas with tender, seasoned chicken wrapped in light corn tortillas and smothered with a warm, spicy enchilada sauce. A dollop of creamy Greek yogurt and a sprinkle of low-fat cheese lend a smooth finish without overwhelming the bold flavors, making it a satisfying meal that's both nutritious and vibrant.

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NUTRITION

309kcal
Protein
37.6g
Fat
7.2g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

2 Corn Tortillas

1/2 cup Enchilada Sauce

1/4 cup Low-Fat Shredded Cheese

2 tablespoons Plain Nonfat Greek Yogurt

1 teaspoon Spice Blend (Chili Powder, Cumin, Garlic Powder, Salt)

2 tablespoons Diced Onion

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into small pieces and season with the spice blend.

  • 3

    Sauté the seasoned chicken with diced onions in a nonstick pan until the chicken is cooked through, about 5-7 minutes.

  • 4

    Warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable.

  • 5

    Fill each tortilla with a portion of the cooked chicken mixture, drizzle some enchilada sauce, and add a small dollop of Greek yogurt.

  • 6

    Roll the tortillas and place them in a lightly greased baking dish.

  • 7

    Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with low-fat shredded cheese.

  • 8

    Bake in the oven for 10-12 minutes until the cheese is melted and the dish is heated through.

  • 9

    Serve immediately and enjoy your creamy, spicy chicken enchiladas.

Creamy Spicy Chicken Enchiladas

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

Creamy Spicy Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Spicy Chicken Enchiladas

Savor a zesty twist on traditional enchiladas with tender, seasoned chicken wrapped in light corn tortillas and smothered with a warm, spicy enchilada sauce. A dollop of creamy Greek yogurt and a sprinkle of low-fat cheese lend a smooth finish without overwhelming the bold flavors, making it a satisfying meal that's both nutritious and vibrant.

NUTRITION

309kcal
Protein
37.6g
Fat
7.2g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

2 Corn Tortillas

1/2 cup Enchilada Sauce

1/4 cup Low-Fat Shredded Cheese

2 tablespoons Plain Nonfat Greek Yogurt

1 teaspoon Spice Blend (Chili Powder, Cumin, Garlic Powder, Salt)

2 tablespoons Diced Onion

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into small pieces and season with the spice blend.

  • 3

    Sauté the seasoned chicken with diced onions in a nonstick pan until the chicken is cooked through, about 5-7 minutes.

  • 4

    Warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable.

  • 5

    Fill each tortilla with a portion of the cooked chicken mixture, drizzle some enchilada sauce, and add a small dollop of Greek yogurt.

  • 6

    Roll the tortillas and place them in a lightly greased baking dish.

  • 7

    Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with low-fat shredded cheese.

  • 8

    Bake in the oven for 10-12 minutes until the cheese is melted and the dish is heated through.

  • 9

    Serve immediately and enjoy your creamy, spicy chicken enchiladas.