Spicy Baked Chicken Enchiladas

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

Spicy Baked Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Baked Chicken Enchiladas

Enjoy a nutritious, tasty twist on a classic with these Spicy Baked Chicken Enchiladas. Tender shredded chicken is wrapped in soft corn tortillas layered with a zesty enchilada sauce and a sprinkle of low-fat cheese, then baked until the flavors meld beautifully. This dish delivers a satisfying combination of lean protein and wholesome ingredients that fuel your day.

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NUTRITION

317kcal
Protein
45g
Fat
7.5g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Enchilada Sauce

1/4 cup Low-Fat Cheddar Cheese

1 tsp Mixed Spices (Chili Powder, Cumin, Garlic Powder)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred the cooked chicken breast using two forks and mix in the spices (chili powder, cumin, garlic powder) to evenly coat.

  • 3

    Warm the corn tortillas slightly in a microwave or on a skillet to make them pliable.

  • 4

    Place a generous amount of shredded chicken down the center of each tortilla, then drizzle with a bit of enchilada sauce and sprinkle with low-fat cheddar cheese.

  • 5

    Roll each tortilla tightly and arrange them in a lightly greased baking dish seam side down.

  • 6

    Pour any remaining enchilada sauce over the top of the rolled tortillas and add a little extra cheese if desired.

  • 7

    Bake in the preheated oven for 15 minutes, or until the enchiladas are heated through and the cheese has melted.

  • 8

    Remove from the oven and let cool briefly before serving.

Spicy Baked Chicken Enchiladas

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

Spicy Baked Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Baked Chicken Enchiladas

Enjoy a nutritious, tasty twist on a classic with these Spicy Baked Chicken Enchiladas. Tender shredded chicken is wrapped in soft corn tortillas layered with a zesty enchilada sauce and a sprinkle of low-fat cheese, then baked until the flavors meld beautifully. This dish delivers a satisfying combination of lean protein and wholesome ingredients that fuel your day.

NUTRITION

317kcal
Protein
45g
Fat
7.5g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Enchilada Sauce

1/4 cup Low-Fat Cheddar Cheese

1 tsp Mixed Spices (Chili Powder, Cumin, Garlic Powder)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred the cooked chicken breast using two forks and mix in the spices (chili powder, cumin, garlic powder) to evenly coat.

  • 3

    Warm the corn tortillas slightly in a microwave or on a skillet to make them pliable.

  • 4

    Place a generous amount of shredded chicken down the center of each tortilla, then drizzle with a bit of enchilada sauce and sprinkle with low-fat cheddar cheese.

  • 5

    Roll each tortilla tightly and arrange them in a lightly greased baking dish seam side down.

  • 6

    Pour any remaining enchilada sauce over the top of the rolled tortillas and add a little extra cheese if desired.

  • 7

    Bake in the preheated oven for 15 minutes, or until the enchiladas are heated through and the cheese has melted.

  • 8

    Remove from the oven and let cool briefly before serving.