Creamy Chicken Baked Enchiladas

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

Creamy Chicken Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Baked Enchiladas

Savor these comforting enchiladas filled with tender chicken breast, smothered in a light and creamy sauce with low-fat cheese, all wrapped in soft corn tortillas and baked to perfection. A delightful blend of spice and cream makes this dish a healthy, hearty option for dinner.

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NUTRITION

356kcal
Protein
38.8g
Fat
12.8g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/4 cup Low-Fat Cheddar Cheese (shredded)

2 tbsp Light Sour Cream

1/2 cup Enchilada Sauce

2 tbsp Diced Onion

1 tsp Chili Powder

1 tsp Cumin

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet over medium heat, season the chicken breast with chili powder, cumin, and garlic powder. Sauté diced onions until softened, then add chicken and cook until no longer pink. Shred the chicken using two forks.

  • 3

    Warm the corn tortillas slightly to make them pliable. Spread a thin layer of enchilada sauce on each tortilla.

  • 4

    Fill each tortilla with shredded chicken, a drizzle of light sour cream, and a sprinkle of low-fat cheddar cheese.

  • 5

    Roll up the tortillas tightly and place them seam-side down in a baking dish.

  • 6

    Pour the remaining enchilada sauce over the rolled enchiladas and top with any extra cheese if desired.

  • 7

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

  • 8

    Remove from the oven and let stand for a few minutes before serving.

Creamy Chicken Baked Enchiladas

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

Creamy Chicken Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Baked Enchiladas

Savor these comforting enchiladas filled with tender chicken breast, smothered in a light and creamy sauce with low-fat cheese, all wrapped in soft corn tortillas and baked to perfection. A delightful blend of spice and cream makes this dish a healthy, hearty option for dinner.

NUTRITION

356kcal
Protein
38.8g
Fat
12.8g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/4 cup Low-Fat Cheddar Cheese (shredded)

2 tbsp Light Sour Cream

1/2 cup Enchilada Sauce

2 tbsp Diced Onion

1 tsp Chili Powder

1 tsp Cumin

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet over medium heat, season the chicken breast with chili powder, cumin, and garlic powder. Sauté diced onions until softened, then add chicken and cook until no longer pink. Shred the chicken using two forks.

  • 3

    Warm the corn tortillas slightly to make them pliable. Spread a thin layer of enchilada sauce on each tortilla.

  • 4

    Fill each tortilla with shredded chicken, a drizzle of light sour cream, and a sprinkle of low-fat cheddar cheese.

  • 5

    Roll up the tortillas tightly and place them seam-side down in a baking dish.

  • 6

    Pour the remaining enchilada sauce over the rolled enchiladas and top with any extra cheese if desired.

  • 7

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

  • 8

    Remove from the oven and let stand for a few minutes before serving.