Baked Chicken Enchiladas with Smoky Red Chili Sauce

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

Baked Chicken Enchiladas with Smoky Red Chili Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchiladas with Smoky Red Chili Sauce

Enjoy these vibrant enchiladas filled with tender baked chicken and smothered in a smoky red chili sauce. This dish offers a delightful combination of flavors and textures with a perfect balance of lean protein, tangy sauce, and melty cheese, all wrapped in a soft corn tortilla.

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NUTRITION

334kcal
Protein
35.9g
Fat
12.4g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 corn tortilla

1/4 cup shredded reduced fat cheddar cheese

1/3 cup homemade smoky red chili sauce

1/4 medium red bell pepper (sliced)

Fresh cilantro for garnish

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with your favorite spices (such as cumin, garlic powder, and smoked paprika) and bake it on a lined baking sheet for 20-25 minutes until fully cooked.

  • 3

    While the chicken bakes, prepare the smoky red chili sauce by blending ripe tomatoes, red chili peppers, a pinch of salt, and a dash of smoked paprika until smooth.

  • 4

    Warm the corn tortilla briefly in a skillet or microwave to make it pliable.

  • 5

    Shred or dice the baked chicken and mix it with the red chili sauce.

  • 6

    Spoon the chicken mixture onto the tortilla, sprinkle shredded cheddar cheese on top, and add a few slices of red bell pepper.

  • 7

    Roll the tortilla tightly and place it seam-side down in a baking dish.

  • 8

    Bake for an additional 8-10 minutes until the cheese is melted and the enchilada is heated through.

  • 9

    Garnish with fresh cilantro and serve immediately.

Baked Chicken Enchiladas with Smoky Red Chili Sauce

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

Baked Chicken Enchiladas with Smoky Red Chili Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchiladas with Smoky Red Chili Sauce

Enjoy these vibrant enchiladas filled with tender baked chicken and smothered in a smoky red chili sauce. This dish offers a delightful combination of flavors and textures with a perfect balance of lean protein, tangy sauce, and melty cheese, all wrapped in a soft corn tortilla.

NUTRITION

334kcal
Protein
35.9g
Fat
12.4g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 corn tortilla

1/4 cup shredded reduced fat cheddar cheese

1/3 cup homemade smoky red chili sauce

1/4 medium red bell pepper (sliced)

Fresh cilantro for garnish

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with your favorite spices (such as cumin, garlic powder, and smoked paprika) and bake it on a lined baking sheet for 20-25 minutes until fully cooked.

  • 3

    While the chicken bakes, prepare the smoky red chili sauce by blending ripe tomatoes, red chili peppers, a pinch of salt, and a dash of smoked paprika until smooth.

  • 4

    Warm the corn tortilla briefly in a skillet or microwave to make it pliable.

  • 5

    Shred or dice the baked chicken and mix it with the red chili sauce.

  • 6

    Spoon the chicken mixture onto the tortilla, sprinkle shredded cheddar cheese on top, and add a few slices of red bell pepper.

  • 7

    Roll the tortilla tightly and place it seam-side down in a baking dish.

  • 8

    Bake for an additional 8-10 minutes until the cheese is melted and the enchilada is heated through.

  • 9

    Garnish with fresh cilantro and serve immediately.