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 these flavor-packed baked spicy chicken enchiladas featuring tender shredded chicken, lightly seasoned and rolled in soft corn tortillas, smothered in a zesty enchilada sauce, topped with melted low-fat cheese and fresh red bell pepper for a burst of color and crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

334kcal
Protein
37.3g
Fat
6.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Enchilada Sauce

1/4 cup Low-Fat Shredded Cheese

1/4 cup diced Red Bell Pepper

Spices (Cumin, Chili Powder, Garlic Powder, Salt)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Season the chicken breast with cumin, chili powder, garlic powder, and a pinch of salt. Cook it in a non-stick skillet over medium heat until fully cooked, about 6-8 minutes per side, then shred using two forks.

  • 3

    Lightly warm the corn tortillas in a dry pan or microwave to make them pliable.

  • 4

    Fill each tortilla with a portion of the shredded chicken and diced red bell pepper.

  • 5

    Roll up the tortillas and arrange them seam-side down in a lightly greased baking dish.

  • 6

    Pour the enchilada sauce evenly over the rolled tortillas and sprinkle the low-fat shredded cheese on top.

  • 7

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

  • 8

    Serve hot and enjoy your nutritious, protein-packed meal.

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 these flavor-packed baked spicy chicken enchiladas featuring tender shredded chicken, lightly seasoned and rolled in soft corn tortillas, smothered in a zesty enchilada sauce, topped with melted low-fat cheese and fresh red bell pepper for a burst of color and crunch.

NUTRITION

334kcal
Protein
37.3g
Fat
6.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Enchilada Sauce

1/4 cup Low-Fat Shredded Cheese

1/4 cup diced Red Bell Pepper

Spices (Cumin, Chili Powder, Garlic Powder, Salt)

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Season the chicken breast with cumin, chili powder, garlic powder, and a pinch of salt. Cook it in a non-stick skillet over medium heat until fully cooked, about 6-8 minutes per side, then shred using two forks.

  • 3

    Lightly warm the corn tortillas in a dry pan or microwave to make them pliable.

  • 4

    Fill each tortilla with a portion of the shredded chicken and diced red bell pepper.

  • 5

    Roll up the tortillas and arrange them seam-side down in a lightly greased baking dish.

  • 6

    Pour the enchilada sauce evenly over the rolled tortillas and sprinkle the low-fat shredded cheese on top.

  • 7

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

  • 8

    Serve hot and enjoy your nutritious, protein-packed meal.