Baked Chicken Enchiladas with Smoky Red 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 Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchiladas with Smoky Red Sauce

Enjoy a vibrant twist on classic enchiladas featuring lean baked chicken wrapped in warm corn tortillas, smothered in a smoky red tomato sauce, and topped with a modest sprinkle of melted cheese. Every bite delivers layers of flavor and satisfying textures perfect for a wholesome dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

345kcal
Protein
37.3g
Fat
12.0g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Tomato Sauce

1/4 cup Monterey Jack Cheese (shredded)

1 tsp Chili Powder

1 tsp Cumin

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

Dash of Salt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with chili powder, cumin, garlic powder, onion powder, and a dash of salt. Bake the chicken for about 20-25 minutes until fully cooked.

  • 3

    While the chicken bakes, warm the corn tortillas in a dry skillet for about 30 seconds each side to make them pliable.

  • 4

    Shred or dice the baked chicken once it has rested for a few minutes.

  • 5

    In a mixing bowl, combine the tomato sauce with a pinch more chili powder and cumin for extra smoky flavor.

  • 6

    Place a portion of shredded chicken in the center of each tortilla, roll them up, and place seam-side down in the baking dish.

  • 7

    Pour the smoky red tomato sauce evenly over the rolled tortillas. Sprinkle the shredded Monterey Jack cheese on top.

  • 8

    Bake in the oven for an additional 8-10 minutes, until the cheese is melted and bubbly.

  • 9

    Remove from the oven and serve warm.

Baked Chicken Enchiladas with Smoky Red 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 Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchiladas with Smoky Red Sauce

Enjoy a vibrant twist on classic enchiladas featuring lean baked chicken wrapped in warm corn tortillas, smothered in a smoky red tomato sauce, and topped with a modest sprinkle of melted cheese. Every bite delivers layers of flavor and satisfying textures perfect for a wholesome dinner.

NUTRITION

345kcal
Protein
37.3g
Fat
12.0g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Tomato Sauce

1/4 cup Monterey Jack Cheese (shredded)

1 tsp Chili Powder

1 tsp Cumin

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

Dash of Salt

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with chili powder, cumin, garlic powder, onion powder, and a dash of salt. Bake the chicken for about 20-25 minutes until fully cooked.

  • 3

    While the chicken bakes, warm the corn tortillas in a dry skillet for about 30 seconds each side to make them pliable.

  • 4

    Shred or dice the baked chicken once it has rested for a few minutes.

  • 5

    In a mixing bowl, combine the tomato sauce with a pinch more chili powder and cumin for extra smoky flavor.

  • 6

    Place a portion of shredded chicken in the center of each tortilla, roll them up, and place seam-side down in the baking dish.

  • 7

    Pour the smoky red tomato sauce evenly over the rolled tortillas. Sprinkle the shredded Monterey Jack cheese on top.

  • 8

    Bake in the oven for an additional 8-10 minutes, until the cheese is melted and bubbly.

  • 9

    Remove from the oven and serve warm.