Creamy Baked Chicken Green Chile Enchiladas

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

Creamy Baked Chicken Green Chile Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Baked Chicken Green Chile Enchiladas

Enjoy a creamy twist on classic enchiladas featuring tender shredded chicken folded into corn tortillas smothered in a velvety green chile sauce enhanced with a touch of Greek yogurt and melted low-fat cheddar cheese. This dish delivers a delightful balance of spicy, tangy, and creamy flavors, all baked to perfection.

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NUTRITION

460kcal
Protein
55.6g
Fat
11.5g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Canned Green Chiles

1/4 cup Nonfat Greek Yogurt

2 Corn Tortillas

1/4 cup Low-Fat Cheddar Cheese (Shredded)

1/4 cup Salsa

1/2 tsp Ground Cumin

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the chicken breast by boiling or baking until fully cooked, then shred using two forks.

  • 3

    In a bowl, combine the shredded chicken with canned green chiles, nonfat Greek yogurt, ground cumin, garlic powder, salt, and pepper. Stir until all ingredients are well mixed.

  • 4

    Warm the corn tortillas slightly to make them pliable. Spoon an even amount of the chicken mixture onto each tortilla and roll them tightly.

  • 5

    Place the rolled tortillas seam-side down in a lightly greased baking dish.

  • 6

    Spread salsa evenly over the enchiladas and sprinkle the low-fat cheddar cheese on top.

  • 7

    Bake in the preheated oven for 15-20 minutes, or until the cheese has melted and the dish is heated through.

  • 8

    Serve hot and enjoy the delicious blend of creamy, spicy, and savory flavors.

Creamy Baked Chicken Green Chile Enchiladas

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

Creamy Baked Chicken Green Chile Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Baked Chicken Green Chile Enchiladas

Enjoy a creamy twist on classic enchiladas featuring tender shredded chicken folded into corn tortillas smothered in a velvety green chile sauce enhanced with a touch of Greek yogurt and melted low-fat cheddar cheese. This dish delivers a delightful balance of spicy, tangy, and creamy flavors, all baked to perfection.

NUTRITION

460kcal
Protein
55.6g
Fat
11.5g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Canned Green Chiles

1/4 cup Nonfat Greek Yogurt

2 Corn Tortillas

1/4 cup Low-Fat Cheddar Cheese (Shredded)

1/4 cup Salsa

1/2 tsp Ground Cumin

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the chicken breast by boiling or baking until fully cooked, then shred using two forks.

  • 3

    In a bowl, combine the shredded chicken with canned green chiles, nonfat Greek yogurt, ground cumin, garlic powder, salt, and pepper. Stir until all ingredients are well mixed.

  • 4

    Warm the corn tortillas slightly to make them pliable. Spoon an even amount of the chicken mixture onto each tortilla and roll them tightly.

  • 5

    Place the rolled tortillas seam-side down in a lightly greased baking dish.

  • 6

    Spread salsa evenly over the enchiladas and sprinkle the low-fat cheddar cheese on top.

  • 7

    Bake in the preheated oven for 15-20 minutes, or until the cheese has melted and the dish is heated through.

  • 8

    Serve hot and enjoy the delicious blend of creamy, spicy, and savory flavors.