Crispy Baked Chicken Enchiladas with Fresh Salsa

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

Crispy Baked Chicken Enchiladas with Fresh Salsa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Enchiladas with Fresh Salsa

Enjoy a vibrant twist on a classic enchilada dish with tender, seasoned chicken wrapped in crispy corn tortillas, lightly baked with a sprinkle of low-fat cheese, and topped with a zesty, homemade fresh salsa. This meal offers a satisfying crunch and a burst of flavors, perfect for a wholesome dinner that aligns with your macros.

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NUTRITION

280kcal
Protein
36.4g
Fat
7.7g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

2 oz Low-Fat Cheddar Cheese

1/2 cup Fresh Tomato Salsa

1/2 tsp Olive Oil

1 tsp Cumin

1 tsp Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a baking dish with olive oil.

  • 2

    Season the chicken breast with salt, pepper, cumin, and paprika. Sear in a pan over medium heat for 2-3 minutes per side until lightly browned; the chicken does not need to be fully cooked at this stage.

  • 3

    Shred the chicken using two forks and mix gently with half of the fresh salsa.

  • 4

    Warm the corn tortillas slightly to make them pliable. Divide the shredded chicken evenly between them, roll up tightly, and place seam-side down in the prepared baking dish.

  • 5

    Sprinkle the low-fat cheddar cheese evenly over the enchiladas.

  • 6

    Bake in the oven for 12-15 minutes until the cheese is melted and the tortillas are crispy.

  • 7

    Remove from the oven and top with the remaining fresh salsa. Serve immediately.

Crispy Baked Chicken Enchiladas with Fresh Salsa

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

Crispy Baked Chicken Enchiladas with Fresh Salsa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Enchiladas with Fresh Salsa

Enjoy a vibrant twist on a classic enchilada dish with tender, seasoned chicken wrapped in crispy corn tortillas, lightly baked with a sprinkle of low-fat cheese, and topped with a zesty, homemade fresh salsa. This meal offers a satisfying crunch and a burst of flavors, perfect for a wholesome dinner that aligns with your macros.

NUTRITION

280kcal
Protein
36.4g
Fat
7.7g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

2 oz Low-Fat Cheddar Cheese

1/2 cup Fresh Tomato Salsa

1/2 tsp Olive Oil

1 tsp Cumin

1 tsp Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a baking dish with olive oil.

  • 2

    Season the chicken breast with salt, pepper, cumin, and paprika. Sear in a pan over medium heat for 2-3 minutes per side until lightly browned; the chicken does not need to be fully cooked at this stage.

  • 3

    Shred the chicken using two forks and mix gently with half of the fresh salsa.

  • 4

    Warm the corn tortillas slightly to make them pliable. Divide the shredded chicken evenly between them, roll up tightly, and place seam-side down in the prepared baking dish.

  • 5

    Sprinkle the low-fat cheddar cheese evenly over the enchiladas.

  • 6

    Bake in the oven for 12-15 minutes until the cheese is melted and the tortillas are crispy.

  • 7

    Remove from the oven and top with the remaining fresh salsa. Serve immediately.