Baked Chili-Spiced Chicken Enchiladas

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

Baked Chili-Spiced Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chili-Spiced Chicken Enchiladas

Enjoy a wholesome twist on classic enchiladas featuring tender chili-spiced chicken wrapped in whole wheat tortillas. Baked to perfection with a vibrant tomato salsa and a sprinkle of low-fat cheese, this meal brings a balanced mix of savory spices and satisfying textures that will keep you fueled throughout the day.

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NUTRITION

403kcal
Protein
45.7g
Fat
11.2g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 Whole Wheat Tortillas

1/4 cup Low-Fat Shredded Cheddar Cheese

1/4 cup Salsa

1/2 medium Red Bell Pepper

1 tsp Chili Powder

1 tsp Ground Cumin

1 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

    Dice the chicken breast into bite-sized pieces and in a bowl, toss with chili powder, ground cumin, garlic powder, salt, and black pepper.

  • 3

    Sauté or lightly pan-cook the spiced chicken until just cooked through, about 5-7 minutes.

  • 4

    Dice half a red bell pepper and mix with the chicken and salsa in a bowl.

  • 5

    Lay out the whole wheat tortillas and evenly distribute the chicken mixture down the center of each.

  • 6

    Sprinkle low-fat shredded cheddar cheese over the filling.

  • 7

    Roll up each tortilla tightly and place seam-side down in a lightly greased baking dish.

  • 8

    Bake in the preheated oven for 15-20 minutes until the cheese melts and the enchiladas are heated through.

  • 9

    Serve warm with extra salsa if desired.

Baked Chili-Spiced Chicken Enchiladas

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

Baked Chili-Spiced Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chili-Spiced Chicken Enchiladas

Enjoy a wholesome twist on classic enchiladas featuring tender chili-spiced chicken wrapped in whole wheat tortillas. Baked to perfection with a vibrant tomato salsa and a sprinkle of low-fat cheese, this meal brings a balanced mix of savory spices and satisfying textures that will keep you fueled throughout the day.

NUTRITION

403kcal
Protein
45.7g
Fat
11.2g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 Whole Wheat Tortillas

1/4 cup Low-Fat Shredded Cheddar Cheese

1/4 cup Salsa

1/2 medium Red Bell Pepper

1 tsp Chili Powder

1 tsp Ground Cumin

1 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

    Dice the chicken breast into bite-sized pieces and in a bowl, toss with chili powder, ground cumin, garlic powder, salt, and black pepper.

  • 3

    Sauté or lightly pan-cook the spiced chicken until just cooked through, about 5-7 minutes.

  • 4

    Dice half a red bell pepper and mix with the chicken and salsa in a bowl.

  • 5

    Lay out the whole wheat tortillas and evenly distribute the chicken mixture down the center of each.

  • 6

    Sprinkle low-fat shredded cheddar cheese over the filling.

  • 7

    Roll up each tortilla tightly and place seam-side down in a lightly greased baking dish.

  • 8

    Bake in the preheated oven for 15-20 minutes until the cheese melts and the enchiladas are heated through.

  • 9

    Serve warm with extra salsa if desired.