YOUR SOLIN GENERATED RECIPE
Creamy Baked Chicken Enchiladas
Enjoy these hearty enchiladas featuring tender chicken breast wrapped in whole wheat tortillas, smothered in a zesty enchilada sauce and finished with a creamy blend of nonfat Greek yogurt and reduced fat cheese. Baked to perfection, this dish promises a delightful fusion of textures and flavors with every bite.
INGREDIENTS
4 ounces Chicken Breast
2 Whole Wheat Tortillas
1/2 cup Enchilada Sauce
1/4 cup Nonfat Greek Yogurt
1/4 cup Reduced Fat Shredded Cheese
PREPARATION
Preheat the oven to 375°F and lightly grease a small baking dish.
Cook the chicken breast by either boiling or baking until fully cooked. Once cooked, shred the chicken into bite-sized pieces.
In a bowl, combine the shredded chicken with half of the enchilada sauce to evenly coat the meat.
Lay out each whole wheat tortilla and spoon the chicken mixture evenly down the center of each tortilla.
Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are evenly covered.
Top with nonfat Greek yogurt and sprinkle the reduced fat shredded cheese on top.
Bake in the preheated oven for 15-20 minutes until the cheese is melted and the tortillas are heated through.
Remove from the oven and let cool slightly before serving.