Baked Chicken Enchiladas with Creamy Avocado Sauce

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

Baked Chicken Enchiladas with Creamy Avocado Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchiladas with Creamy Avocado Sauce

Savor these baked chicken enchiladas featuring tender, seasoned chicken wrapped in soft corn tortillas, smothered in a zesty enchilada sauce and crowned with a creamy avocado sauce. It's a comforting, wholesome dish with a perfect balance of flavors and textures.

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NUTRITION

386kcal
Protein
38.2g
Fat
15.9g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Enchilada Sauce

1/4 Avocado

2 tbsp Nonfat Greek Yogurt

1/8 cup Shredded Cheddar Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish.

  • 2

    Season the chicken breast with your favorite spices (such as cumin, chili powder, salt, and pepper) and bake or pan-cook until fully cooked, then shred or dice into bite-sized pieces.

  • 3

    Warm the corn tortillas slightly to make them pliable. Spoon a portion of the shredded chicken onto each tortilla, add a drizzle of enchilada sauce, and roll them tightly.

  • 4

    Place the rolled enchiladas seam-side down in the baking dish. Pour the remaining enchilada sauce evenly over the top.

  • 5

    For the creamy avocado sauce, blend the avocado, nonfat Greek yogurt, and shredded cheese until smooth. If needed, add a little water or lime juice for desired consistency.

  • 6

    Drizzle the avocado sauce over the enchiladas. Bake in the preheated oven for 10-15 minutes to meld the flavors and lightly melt the cheese.

  • 7

    Remove from the oven and serve immediately, enjoying the rich, layered flavors of this wholesome dish.

Baked Chicken Enchiladas with Creamy Avocado Sauce

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

Baked Chicken Enchiladas with Creamy Avocado Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchiladas with Creamy Avocado Sauce

Savor these baked chicken enchiladas featuring tender, seasoned chicken wrapped in soft corn tortillas, smothered in a zesty enchilada sauce and crowned with a creamy avocado sauce. It's a comforting, wholesome dish with a perfect balance of flavors and textures.

NUTRITION

386kcal
Protein
38.2g
Fat
15.9g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Enchilada Sauce

1/4 Avocado

2 tbsp Nonfat Greek Yogurt

1/8 cup Shredded Cheddar Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish.

  • 2

    Season the chicken breast with your favorite spices (such as cumin, chili powder, salt, and pepper) and bake or pan-cook until fully cooked, then shred or dice into bite-sized pieces.

  • 3

    Warm the corn tortillas slightly to make them pliable. Spoon a portion of the shredded chicken onto each tortilla, add a drizzle of enchilada sauce, and roll them tightly.

  • 4

    Place the rolled enchiladas seam-side down in the baking dish. Pour the remaining enchilada sauce evenly over the top.

  • 5

    For the creamy avocado sauce, blend the avocado, nonfat Greek yogurt, and shredded cheese until smooth. If needed, add a little water or lime juice for desired consistency.

  • 6

    Drizzle the avocado sauce over the enchiladas. Bake in the preheated oven for 10-15 minutes to meld the flavors and lightly melt the cheese.

  • 7

    Remove from the oven and serve immediately, enjoying the rich, layered flavors of this wholesome dish.