Spicy Baked Chicken Enchiladas

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

Spicy Baked Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Baked Chicken Enchiladas

Enjoy a vibrant twist on classic enchiladas featuring tender shredded chicken, zesty enchilada sauce, and a sprinkle of low-fat cheese wrapped in whole wheat tortillas. This baked dish delivers balanced flavors with a satisfying kick, perfect for a light yet nourishing meal.

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NUTRITION

424kcal
Protein
37.6g
Fat
10.6g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1/2 cup Enchilada Sauce

1/4 cup Low-Fat Cheddar Cheese (shredded)

1/2 medium Red Bell Pepper (sliced)

1/4 medium Yellow Onion (diced)

1 tsp Chili Powder

1 tsp Cumin

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Season the chicken breast with chili powder, cumin, salt, and black pepper.

  • 3

    Bake the seasoned chicken for 20-25 minutes or until fully cooked. Allow it to cool slightly, then shred using two forks.

  • 4

    In a bowl, mix the shredded chicken with sliced red bell pepper, diced onion, and half of the enchilada sauce.

  • 5

    Warm the whole wheat tortilla slightly to make it pliable.

  • 6

    Spoon the chicken mixture onto the tortilla, then roll it up tightly.

  • 7

    Place the rolled enchilada seam side down in a baking dish. Pour the remaining enchilada sauce over the top and sprinkle with shredded low-fat cheddar cheese.

  • 8

    Bake in the preheated oven for 8-10 minutes until the cheese is melted and the enchilada is heated through.

  • 9

    Serve hot and enjoy your flavorful spicy baked chicken enchilada.

Spicy Baked Chicken Enchiladas

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

Spicy Baked Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Baked Chicken Enchiladas

Enjoy a vibrant twist on classic enchiladas featuring tender shredded chicken, zesty enchilada sauce, and a sprinkle of low-fat cheese wrapped in whole wheat tortillas. This baked dish delivers balanced flavors with a satisfying kick, perfect for a light yet nourishing meal.

NUTRITION

424kcal
Protein
37.6g
Fat
10.6g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1/2 cup Enchilada Sauce

1/4 cup Low-Fat Cheddar Cheese (shredded)

1/2 medium Red Bell Pepper (sliced)

1/4 medium Yellow Onion (diced)

1 tsp Chili Powder

1 tsp Cumin

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Season the chicken breast with chili powder, cumin, salt, and black pepper.

  • 3

    Bake the seasoned chicken for 20-25 minutes or until fully cooked. Allow it to cool slightly, then shred using two forks.

  • 4

    In a bowl, mix the shredded chicken with sliced red bell pepper, diced onion, and half of the enchilada sauce.

  • 5

    Warm the whole wheat tortilla slightly to make it pliable.

  • 6

    Spoon the chicken mixture onto the tortilla, then roll it up tightly.

  • 7

    Place the rolled enchilada seam side down in a baking dish. Pour the remaining enchilada sauce over the top and sprinkle with shredded low-fat cheddar cheese.

  • 8

    Bake in the preheated oven for 8-10 minutes until the cheese is melted and the enchilada is heated through.

  • 9

    Serve hot and enjoy your flavorful spicy baked chicken enchilada.