Baked Shredded Chicken Enchiladas with Zesty Red Sauce

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

Baked Shredded Chicken Enchiladas with Zesty Red Sauce

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken Enchiladas with Zesty Red Sauce

Savor the vibrant flavors of tender shredded chicken baked with a zesty red enchilada sauce, wrapped in warm corn tortillas and topped with a light sprinkle of low-fat cheese and fresh cilantro. This dish offers a satisfying blend of textures and a kick of spice, perfect for a hearty meal any time of the day.

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NUTRITION

298kcal
Protein
39.6g
Fat
6g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded Chicken Breast

2 corn Tortillas

1/4 cup Red Enchilada Sauce

1/8 cup Low-Fat Shredded Cheese

2 tbsp Fresh Cilantro, chopped

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, toss the shredded chicken with half of the red enchilada sauce to evenly coat.

  • 3

    Lay out a corn tortilla, spoon a portion of the sauced chicken onto the center, and roll tightly into an enchilada. Repeat with the second tortilla.

  • 4

    Place the rolled enchiladas seam-side down in a lightly greased baking dish.

  • 5

    Pour the remaining red enchilada sauce evenly over the enchiladas, ensuring they are fully covered.

  • 6

    Sprinkle the low-fat shredded cheese over the top.

  • 7

    Bake in the preheated oven for 20 minutes or until the sauce is bubbly and the cheese is lightly melted.

  • 8

    Garnish with chopped fresh cilantro and serve warm.

Baked Shredded Chicken Enchiladas with Zesty Red Sauce

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

Baked Shredded Chicken Enchiladas with Zesty Red Sauce

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken Enchiladas with Zesty Red Sauce

Savor the vibrant flavors of tender shredded chicken baked with a zesty red enchilada sauce, wrapped in warm corn tortillas and topped with a light sprinkle of low-fat cheese and fresh cilantro. This dish offers a satisfying blend of textures and a kick of spice, perfect for a hearty meal any time of the day.

NUTRITION

298kcal
Protein
39.6g
Fat
6g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded Chicken Breast

2 corn Tortillas

1/4 cup Red Enchilada Sauce

1/8 cup Low-Fat Shredded Cheese

2 tbsp Fresh Cilantro, chopped

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, toss the shredded chicken with half of the red enchilada sauce to evenly coat.

  • 3

    Lay out a corn tortilla, spoon a portion of the sauced chicken onto the center, and roll tightly into an enchilada. Repeat with the second tortilla.

  • 4

    Place the rolled enchiladas seam-side down in a lightly greased baking dish.

  • 5

    Pour the remaining red enchilada sauce evenly over the enchiladas, ensuring they are fully covered.

  • 6

    Sprinkle the low-fat shredded cheese over the top.

  • 7

    Bake in the preheated oven for 20 minutes or until the sauce is bubbly and the cheese is lightly melted.

  • 8

    Garnish with chopped fresh cilantro and serve warm.