Baked Spicy Chicken Enchiladas

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

Baked Spicy Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Spicy Chicken Enchiladas

Enjoy a vibrant twist on classic enchiladas with tender, spice-rubbed chicken wrapped in warm corn tortillas, smothered in a zesty enchilada sauce and finished with a sprinkle of melted reduced-fat cheese. This dish combines bold flavors with a healthy profile, perfect for a nutritious dinner that delights the palate.

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NUTRITION

383kcal
Protein
46.2g
Fat
11.9g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Small Corn Tortillas

1/3 cup Enchilada Sauce

1/4 cup Reduced-Fat Shredded Cheese

1 tsp Red Chili Powder

1 tsp Ground Cumin

1 tsp Garlic Powder

1 pinch Salt

1 pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a mixing bowl, combine the red chili powder, ground cumin, garlic powder, salt, and black pepper. Rub this spice mix evenly over the chicken breast.

  • 3

    Cook the chicken breast in a lightly oiled skillet over medium heat for about 5-7 minutes on each side, or until fully cooked. Once done, shred the chicken using two forks.

  • 4

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

  • 5

    Spread a thin layer of enchilada sauce on the bottom of a small baking dish. Place a warm tortilla on the dish, fill it with shredded chicken, a drizzle of enchilada sauce, and a sprinkle of shredded cheese. Roll up the tortilla.

  • 6

    Place the rolled enchiladas seam-side down in the dish. Repeat with the second tortilla.

  • 7

    Pour the remaining enchilada sauce over the enchiladas and sprinkle any leftover cheese on top.

  • 8

    Bake in the preheated oven for about 15 minutes, until the sauce is bubbly and the cheese has melted.

  • 9

    Let cool slightly before serving. Enjoy your flavorful and balanced Baked Spicy Chicken Enchiladas!

Baked Spicy Chicken Enchiladas

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

Baked Spicy Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Spicy Chicken Enchiladas

Enjoy a vibrant twist on classic enchiladas with tender, spice-rubbed chicken wrapped in warm corn tortillas, smothered in a zesty enchilada sauce and finished with a sprinkle of melted reduced-fat cheese. This dish combines bold flavors with a healthy profile, perfect for a nutritious dinner that delights the palate.

NUTRITION

383kcal
Protein
46.2g
Fat
11.9g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Small Corn Tortillas

1/3 cup Enchilada Sauce

1/4 cup Reduced-Fat Shredded Cheese

1 tsp Red Chili Powder

1 tsp Ground Cumin

1 tsp Garlic Powder

1 pinch Salt

1 pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a mixing bowl, combine the red chili powder, ground cumin, garlic powder, salt, and black pepper. Rub this spice mix evenly over the chicken breast.

  • 3

    Cook the chicken breast in a lightly oiled skillet over medium heat for about 5-7 minutes on each side, or until fully cooked. Once done, shred the chicken using two forks.

  • 4

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

  • 5

    Spread a thin layer of enchilada sauce on the bottom of a small baking dish. Place a warm tortilla on the dish, fill it with shredded chicken, a drizzle of enchilada sauce, and a sprinkle of shredded cheese. Roll up the tortilla.

  • 6

    Place the rolled enchiladas seam-side down in the dish. Repeat with the second tortilla.

  • 7

    Pour the remaining enchilada sauce over the enchiladas and sprinkle any leftover cheese on top.

  • 8

    Bake in the preheated oven for about 15 minutes, until the sauce is bubbly and the cheese has melted.

  • 9

    Let cool slightly before serving. Enjoy your flavorful and balanced Baked Spicy Chicken Enchiladas!