Baked Shredded Chicken Enchiladas with Zesty Green Chile Sauce

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

Baked Shredded Chicken Enchiladas with Zesty Green Chile Sauce

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken Enchiladas with Zesty Green Chile Sauce

Savor these comforting baked enchiladas featuring tender shredded chicken enveloped in soft corn tortillas, drizzled with a bright and zesty green chile sauce. A perfect balance of lean protein, a hint of tanginess from low-fat Greek yogurt, and a savory finish from a sprinkle of low-fat cheese makes this a delicious, balanced meal.

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NUTRITION

395kcal
Protein
58.1g
Fat
7g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 Corn Tortillas

1/4 cup Low-Fat Shredded Cheese

1/4 cup Low-Fat Greek Yogurt

1/4 cup Green Chiles (diced)

2 Tbsp Fresh Cilantro

Spices (Cumin, Garlic Powder, Salt, Pepper) to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Season the chicken breast with cumin, garlic powder, salt, and pepper. Bake for 20-25 minutes or until the internal temperature reaches 165°F. Let cool slightly and shred the chicken.

  • 3

    In a bowl, combine the shredded chicken with green chiles, low-fat Greek yogurt, freshly chopped cilantro, and a pinch more of spices to taste.

  • 4

    Warm the corn tortillas in a dry skillet or microwave so they become pliable.

  • 5

    Place a generous spoonful of the chicken mixture onto each tortilla, sprinkle a little low-fat shredded cheese over the filling, then roll them up tightly.

  • 6

    Arrange the rolled enchiladas in a lightly greased baking dish. Top with any remaining cheese and an extra drizzle of the green chile sauce if desired.

  • 7

    Bake in the oven for an additional 10-12 minutes until the cheese is melted and bubbly.

  • 8

    Serve hot, garnished with extra cilantro if desired.

Baked Shredded Chicken Enchiladas with Zesty Green Chile Sauce

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

Baked Shredded Chicken Enchiladas with Zesty Green Chile Sauce

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken Enchiladas with Zesty Green Chile Sauce

Savor these comforting baked enchiladas featuring tender shredded chicken enveloped in soft corn tortillas, drizzled with a bright and zesty green chile sauce. A perfect balance of lean protein, a hint of tanginess from low-fat Greek yogurt, and a savory finish from a sprinkle of low-fat cheese makes this a delicious, balanced meal.

NUTRITION

395kcal
Protein
58.1g
Fat
7g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 Corn Tortillas

1/4 cup Low-Fat Shredded Cheese

1/4 cup Low-Fat Greek Yogurt

1/4 cup Green Chiles (diced)

2 Tbsp Fresh Cilantro

Spices (Cumin, Garlic Powder, Salt, Pepper) to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Season the chicken breast with cumin, garlic powder, salt, and pepper. Bake for 20-25 minutes or until the internal temperature reaches 165°F. Let cool slightly and shred the chicken.

  • 3

    In a bowl, combine the shredded chicken with green chiles, low-fat Greek yogurt, freshly chopped cilantro, and a pinch more of spices to taste.

  • 4

    Warm the corn tortillas in a dry skillet or microwave so they become pliable.

  • 5

    Place a generous spoonful of the chicken mixture onto each tortilla, sprinkle a little low-fat shredded cheese over the filling, then roll them up tightly.

  • 6

    Arrange the rolled enchiladas in a lightly greased baking dish. Top with any remaining cheese and an extra drizzle of the green chile sauce if desired.

  • 7

    Bake in the oven for an additional 10-12 minutes until the cheese is melted and bubbly.

  • 8

    Serve hot, garnished with extra cilantro if desired.