Baked Creamy Chili Chicken Enchiladas

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

Baked Creamy Chili Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Creamy Chili Chicken Enchiladas

Enjoy a zesty twist on traditional enchiladas with tender baked chicken enveloped in a creamy chili sauce, wrapped in a whole wheat tortilla and topped with a light sprinkle of cheese. This dish offers a comforting balance of flavors and textures, making it perfect for a satisfying meal any time of day.

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NUTRITION

409kcal
Protein
38.7g
Fat
14.4g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla (50g)

2 tbsp Light Cream Cheese

1/4 cup Enchilada Sauce

2 tbsp Reduced-Fat Cheddar Cheese

1 tbsp Diced Green Chilies

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Season the chicken breast lightly with salt and pepper, then bake it on a tray for about 20-25 minutes until fully cooked. Once done, shred the chicken using two forks.

  • 3

    In a small bowl, mix the shredded chicken with the light cream cheese, diced green chilies, and a portion of the enchilada sauce until well combined.

  • 4

    Lay out the whole wheat tortilla and spread the creamy chicken mixture evenly along the center.

  • 5

    Roll the tortilla tightly to enclose the filling and place it seam side down in a small baking dish.

  • 6

    Drizzle the remaining enchilada sauce over the rolled tortilla and sprinkle the reduced-fat cheddar cheese on top.

  • 7

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

  • 8

    Remove from the oven, let cool for a couple of minutes, then serve warm.

Baked Creamy Chili Chicken Enchiladas

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

Baked Creamy Chili Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Creamy Chili Chicken Enchiladas

Enjoy a zesty twist on traditional enchiladas with tender baked chicken enveloped in a creamy chili sauce, wrapped in a whole wheat tortilla and topped with a light sprinkle of cheese. This dish offers a comforting balance of flavors and textures, making it perfect for a satisfying meal any time of day.

NUTRITION

409kcal
Protein
38.7g
Fat
14.4g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla (50g)

2 tbsp Light Cream Cheese

1/4 cup Enchilada Sauce

2 tbsp Reduced-Fat Cheddar Cheese

1 tbsp Diced Green Chilies

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Season the chicken breast lightly with salt and pepper, then bake it on a tray for about 20-25 minutes until fully cooked. Once done, shred the chicken using two forks.

  • 3

    In a small bowl, mix the shredded chicken with the light cream cheese, diced green chilies, and a portion of the enchilada sauce until well combined.

  • 4

    Lay out the whole wheat tortilla and spread the creamy chicken mixture evenly along the center.

  • 5

    Roll the tortilla tightly to enclose the filling and place it seam side down in a small baking dish.

  • 6

    Drizzle the remaining enchilada sauce over the rolled tortilla and sprinkle the reduced-fat cheddar cheese on top.

  • 7

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

  • 8

    Remove from the oven, let cool for a couple of minutes, then serve warm.