Creamy Green Chile Chicken Enchiladas

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

Creamy Green Chile Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Green Chile Chicken Enchiladas

Enjoy a fresh twist on classic enchiladas featuring tender chicken breast bathed in a zesty green chile sauce, wrapped in soft corn tortillas, and topped with a light layer of melted low-fat cheese and a dollop of non-fat Greek yogurt. This dish offers a vibrant, flavorful balance with a creamy finish and a hint of spice to delight your taste buds.

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NUTRITION

366kcal
Protein
50.6g
Fat
12.1g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 medium Corn Tortillas

1/2 cup Canned Green Chiles

2 tbsp Non-Fat Greek Yogurt

1/4 cup Low-Fat Shredded Cheese

1 tsp Mixed Spices (garlic powder, cumin, salt, pepper)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a small bowl, mix the spices (garlic powder, cumin, salt, and pepper). Season the chicken breast evenly with the spice mix.

  • 3

    Heat the olive oil in a skillet over medium heat. Sauté the seasoned chicken breast until it is cooked through (internal temperature of 165°F), about 6-8 minutes per side. Remove and shred the chicken.

  • 4

    In a separate bowl, combine the shredded chicken with the canned green chiles and non-fat Greek yogurt, stirring until well mixed.

  • 5

    Warm the corn tortillas in a dry skillet or microwave until they are pliable.

  • 6

    Place a portion of the chicken and green chile mixture in the center of each tortilla, then roll them up tightly.

  • 7

    Arrange the rolled enchiladas in a baking dish. Sprinkle the low-fat shredded cheese over the top.

  • 8

    Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the enchiladas are heated through.

  • 9

    Serve warm, optionally garnished with fresh cilantro or a squeeze of lime.

Creamy Green Chile Chicken Enchiladas

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

Creamy Green Chile Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Green Chile Chicken Enchiladas

Enjoy a fresh twist on classic enchiladas featuring tender chicken breast bathed in a zesty green chile sauce, wrapped in soft corn tortillas, and topped with a light layer of melted low-fat cheese and a dollop of non-fat Greek yogurt. This dish offers a vibrant, flavorful balance with a creamy finish and a hint of spice to delight your taste buds.

NUTRITION

366kcal
Protein
50.6g
Fat
12.1g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 medium Corn Tortillas

1/2 cup Canned Green Chiles

2 tbsp Non-Fat Greek Yogurt

1/4 cup Low-Fat Shredded Cheese

1 tsp Mixed Spices (garlic powder, cumin, salt, pepper)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a small bowl, mix the spices (garlic powder, cumin, salt, and pepper). Season the chicken breast evenly with the spice mix.

  • 3

    Heat the olive oil in a skillet over medium heat. Sauté the seasoned chicken breast until it is cooked through (internal temperature of 165°F), about 6-8 minutes per side. Remove and shred the chicken.

  • 4

    In a separate bowl, combine the shredded chicken with the canned green chiles and non-fat Greek yogurt, stirring until well mixed.

  • 5

    Warm the corn tortillas in a dry skillet or microwave until they are pliable.

  • 6

    Place a portion of the chicken and green chile mixture in the center of each tortilla, then roll them up tightly.

  • 7

    Arrange the rolled enchiladas in a baking dish. Sprinkle the low-fat shredded cheese over the top.

  • 8

    Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the enchiladas are heated through.

  • 9

    Serve warm, optionally garnished with fresh cilantro or a squeeze of lime.