YOUR SOLIN GENERATED RECIPE
Shredded Chicken Baked Enchiladas with Smoky Creamy Sauce
Savor these delicious baked enchiladas packed with tender shredded chicken, wrapped in soft corn tortillas, and smothered in a smoky, creamy sauce enhanced with hints of chipotle and cumin. This satisfying dish balances robust flavors with a light, fresh finish, perfect for lunch or dinner.
INGREDIENTS
4 ounces Chicken Breast
2 Corn Tortillas
1/4 cup Enchilada Sauce
1/4 cup Low-Fat Cheddar Cheese
2 tablespoons Nonfat Greek Yogurt
2 tablespoons Chopped Onion
2 Garlic Cloves
1/2 teaspoon Chipotle Powder
1/2 teaspoon Ground Cumin
PREPARATION
Preheat your oven to 375°F.
Season the chicken breast with a pinch of salt, chipotle powder, and ground cumin. In a medium saucepan, add a little water and bring to a simmer; cook the chicken until fully cooked (about 15-20 minutes). Once ready, shred the chicken using two forks.
In a skillet, sauté the finely chopped onions and minced garlic until softened, about 3-4 minutes.
Combine the shredded chicken with the sautéed onions and garlic. Stir in the enchilada sauce and nonfat Greek yogurt to form a creamy, smoky filling.
Warm the corn tortillas in a dry skillet or microwave to make them pliable. Spoon an even amount of the chicken mixture down the center of each tortilla and sprinkle lightly with low-fat cheddar cheese.
Roll up the tortillas and place them seam-side down in a lightly greased baking dish. Drizzle any remaining sauce over the top and sprinkle a bit more cheese if desired.
Bake in the preheated oven for 12-15 minutes until the cheese melts and the enchiladas are heated through.
Remove from the oven, let cool for a couple of minutes, then serve warm.