Baked Shredded Chicken Enchiladas with Zesty Sauce

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

Baked Shredded Chicken Enchiladas with Zesty Sauce

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken Enchiladas with Zesty Sauce

Savor these baked enchiladas featuring tender shredded chicken nestled in warm corn tortillas, smothered in a tangy homemade zesty sauce and lightly topped with melted reduced-fat cheddar cheese. This dish provides an abundant burst of flavors with a subtle kick of chili, delivering a satisfying yet light meal perfect for any time of day.

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NUTRITION

323kcal
Protein
42.1g
Fat
7.0g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast, shredded

2 Corn Tortillas

1/2 cup Tomato Salsa

1/4 cup Reduced-Fat Cheddar Cheese

1/4 cup chopped Yellow Onion

1 teaspoon mixed spices (Cumin, Chili Powder, Garlic Powder)

2 tablespoons Fresh Cilantro

1 tablespoon Lime Juice

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PREPARATION

  • 1

    Preheat the oven to 375°F and lightly grease a baking dish.

  • 2

    Place the chicken breast in a baking dish, sprinkle with the mixed spices and chopped onion, and drizzle with lime juice. Cover with foil and bake for 25-30 minutes until fully cooked.

  • 3

    Remove the chicken from the oven and shred it using two forks.

  • 4

    Warm the corn tortillas briefly in a dry skillet until pliable.

  • 5

    Spoon a portion of the shredded chicken onto each tortilla, top with tomato salsa and a sprinkle of shredded reduced-fat cheddar cheese.

  • 6

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

  • 7

    Bake the assembled enchiladas for an additional 8-10 minutes to allow the flavors to meld and the cheese to slightly melt.

  • 8

    Garnish with fresh cilantro before serving.

Baked Shredded Chicken Enchiladas with Zesty Sauce

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

Baked Shredded Chicken Enchiladas with Zesty Sauce

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken Enchiladas with Zesty Sauce

Savor these baked enchiladas featuring tender shredded chicken nestled in warm corn tortillas, smothered in a tangy homemade zesty sauce and lightly topped with melted reduced-fat cheddar cheese. This dish provides an abundant burst of flavors with a subtle kick of chili, delivering a satisfying yet light meal perfect for any time of day.

NUTRITION

323kcal
Protein
42.1g
Fat
7.0g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast, shredded

2 Corn Tortillas

1/2 cup Tomato Salsa

1/4 cup Reduced-Fat Cheddar Cheese

1/4 cup chopped Yellow Onion

1 teaspoon mixed spices (Cumin, Chili Powder, Garlic Powder)

2 tablespoons Fresh Cilantro

1 tablespoon Lime Juice

PREPARATION

  • 1

    Preheat the oven to 375°F and lightly grease a baking dish.

  • 2

    Place the chicken breast in a baking dish, sprinkle with the mixed spices and chopped onion, and drizzle with lime juice. Cover with foil and bake for 25-30 minutes until fully cooked.

  • 3

    Remove the chicken from the oven and shred it using two forks.

  • 4

    Warm the corn tortillas briefly in a dry skillet until pliable.

  • 5

    Spoon a portion of the shredded chicken onto each tortilla, top with tomato salsa and a sprinkle of shredded reduced-fat cheddar cheese.

  • 6

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

  • 7

    Bake the assembled enchiladas for an additional 8-10 minutes to allow the flavors to meld and the cheese to slightly melt.

  • 8

    Garnish with fresh cilantro before serving.