Creamy Baked Chicken Enchiladas with Zesty Chili Sauce

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

Creamy Baked Chicken Enchiladas with Zesty Chili Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Baked Chicken Enchiladas with Zesty Chili Sauce

Enjoy tender baked chicken wrapped in soft corn tortillas, smothered in a creamy yet light enchilada filling blended with Greek yogurt and a sprinkle of low-fat cheese. Topped with a vibrant zesty chili sauce, these enchiladas offer a balanced, comforting meal with a burst of flavor in every bite.

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NUTRITION

351kcal
Protein
49.6g
Fat
8.3g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/3 cup Enchilada Sauce

1/4 cup Low-Fat Shredded Cheese

1/4 cup Plain Nonfat Greek Yogurt

2 tablespoons Zesty Chili Sauce

1 teaspoon Garlic Powder

1 teaspoon Chili Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with garlic powder, chili powder, salt, and pepper, then bake or poach until fully cooked. Once cooled, shred the chicken into bite-sized pieces.

  • 3

    Warm the corn tortillas slightly to make them pliable. In each tortilla, spread a small amount of enchilada sauce, then layer in shredded chicken, a drizzle of Greek yogurt, and sprinkle some low-fat cheese.

  • 4

    Roll up the tortillas and place them seam-side down in a baking dish. Pour any remaining enchilada sauce over the top and finish with the rest of the cheese.

  • 5

    Bake in the preheated oven for about 15-20 minutes or until the cheese is melted and bubbly.

  • 6

    Drizzle the zesty chili sauce over the baked enchiladas before serving for an extra kick.

Creamy Baked Chicken Enchiladas with Zesty Chili Sauce

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

Creamy Baked Chicken Enchiladas with Zesty Chili Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Baked Chicken Enchiladas with Zesty Chili Sauce

Enjoy tender baked chicken wrapped in soft corn tortillas, smothered in a creamy yet light enchilada filling blended with Greek yogurt and a sprinkle of low-fat cheese. Topped with a vibrant zesty chili sauce, these enchiladas offer a balanced, comforting meal with a burst of flavor in every bite.

NUTRITION

351kcal
Protein
49.6g
Fat
8.3g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/3 cup Enchilada Sauce

1/4 cup Low-Fat Shredded Cheese

1/4 cup Plain Nonfat Greek Yogurt

2 tablespoons Zesty Chili Sauce

1 teaspoon Garlic Powder

1 teaspoon Chili Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with garlic powder, chili powder, salt, and pepper, then bake or poach until fully cooked. Once cooled, shred the chicken into bite-sized pieces.

  • 3

    Warm the corn tortillas slightly to make them pliable. In each tortilla, spread a small amount of enchilada sauce, then layer in shredded chicken, a drizzle of Greek yogurt, and sprinkle some low-fat cheese.

  • 4

    Roll up the tortillas and place them seam-side down in a baking dish. Pour any remaining enchilada sauce over the top and finish with the rest of the cheese.

  • 5

    Bake in the preheated oven for about 15-20 minutes or until the cheese is melted and bubbly.

  • 6

    Drizzle the zesty chili sauce over the baked enchiladas before serving for an extra kick.