Creamy Chipotle Chicken Enchiladas

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

Creamy Chipotle Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Chipotle Chicken Enchiladas

Savor these vibrant enchiladas filled with tender chicken, a creamy chipotle mixture, and a hint of smoky spices. Light yet satisfying, this dish offers a delightful blend of spicy and creamy textures wrapped in soft corn tortillas, perfect for a wholesome dinner that doesn’t compromise on flavor.

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NUTRITION

384kcal
Protein
46.8g
Fat
12.6g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

2 tbsp Reduced-Fat Sour Cream

1/4 cup Low-Fat Cheddar Cheese, Shredded

1 tbsp Chipotle in Adobo Sauce

1 tsp Cumin

1 tsp Garlic Powder

1 pinch Salt

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Season the chicken breast with salt, garlic powder, and cumin. Grill or pan-sear over medium heat until fully cooked, about 6-7 minutes per side. Once cooked, shred the chicken using two forks.

  • 3

    In a small bowl, combine the shredded chicken with the reduced-fat sour cream, chipotle in adobo sauce, and a sprinkle of low-fat cheddar cheese (reserve a little cheese for topping). Mix thoroughly until the mixture is creamy and evenly coated.

  • 4

    Warm the corn tortillas in a pan or microwave until pliable. Spoon an even layer of the creamy chicken mixture onto each tortilla and roll them up tightly.

  • 5

    Place the rolled enchiladas in a baking dish. Sprinkle the remaining cheese on top.

  • 6

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

  • 7

    Serve warm and enjoy your flavorful, protein-packed meal.

Creamy Chipotle Chicken Enchiladas

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

Creamy Chipotle Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Chipotle Chicken Enchiladas

Savor these vibrant enchiladas filled with tender chicken, a creamy chipotle mixture, and a hint of smoky spices. Light yet satisfying, this dish offers a delightful blend of spicy and creamy textures wrapped in soft corn tortillas, perfect for a wholesome dinner that doesn’t compromise on flavor.

NUTRITION

384kcal
Protein
46.8g
Fat
12.6g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

2 tbsp Reduced-Fat Sour Cream

1/4 cup Low-Fat Cheddar Cheese, Shredded

1 tbsp Chipotle in Adobo Sauce

1 tsp Cumin

1 tsp Garlic Powder

1 pinch Salt

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Season the chicken breast with salt, garlic powder, and cumin. Grill or pan-sear over medium heat until fully cooked, about 6-7 minutes per side. Once cooked, shred the chicken using two forks.

  • 3

    In a small bowl, combine the shredded chicken with the reduced-fat sour cream, chipotle in adobo sauce, and a sprinkle of low-fat cheddar cheese (reserve a little cheese for topping). Mix thoroughly until the mixture is creamy and evenly coated.

  • 4

    Warm the corn tortillas in a pan or microwave until pliable. Spoon an even layer of the creamy chicken mixture onto each tortilla and roll them up tightly.

  • 5

    Place the rolled enchiladas in a baking dish. Sprinkle the remaining cheese on top.

  • 6

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

  • 7

    Serve warm and enjoy your flavorful, protein-packed meal.