Spicy Baked Shredded Chicken Enchiladas

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

Spicy Baked Shredded Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Baked Shredded Chicken Enchiladas

Enjoy these flavorful enchiladas featuring tender, shredded chicken infused with a kick of spices, wrapped in soft corn tortillas, bathed in a zesty enchilada sauce, and baked to perfection. Perfectly balanced for a satisfying meal that is both nutritious and delicious.

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NUTRITION

352kcal
Protein
40.1g
Fat
7.4g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (shredded)

2 Corn Tortillas

1/2 cup Enchilada Sauce

1/2 cup chopped Red Bell Pepper

1/4 cup chopped Onion

1 teaspoon Chili Powder

1 teaspoon Cumin

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with a pinch of salt, black pepper, chili powder, and cumin. Bake or boil the chicken until fully cooked, about 20-25 minutes. Let it cool slightly before shredding it with two forks.

  • 3

    In a mixing bowl, combine the shredded chicken with the enchilada sauce, chopped red bell pepper, and onion. Adjust seasoning to taste.

  • 4

    Warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable.

  • 5

    Spoon an even amount of the chicken mixture onto each tortilla and roll them up tightly.

  • 6

    Place the rolled tortillas seam-side down in a baking dish. Pour any remaining enchilada sauce over the top.

  • 7

    Bake in the preheated oven for 15-20 minutes until heated through and the flavors meld together.

  • 8

    Serve hot and enjoy your spicy, protein-packed enchiladas.

Spicy Baked Shredded Chicken Enchiladas

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

Spicy Baked Shredded Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Baked Shredded Chicken Enchiladas

Enjoy these flavorful enchiladas featuring tender, shredded chicken infused with a kick of spices, wrapped in soft corn tortillas, bathed in a zesty enchilada sauce, and baked to perfection. Perfectly balanced for a satisfying meal that is both nutritious and delicious.

NUTRITION

352kcal
Protein
40.1g
Fat
7.4g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (shredded)

2 Corn Tortillas

1/2 cup Enchilada Sauce

1/2 cup chopped Red Bell Pepper

1/4 cup chopped Onion

1 teaspoon Chili Powder

1 teaspoon Cumin

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with a pinch of salt, black pepper, chili powder, and cumin. Bake or boil the chicken until fully cooked, about 20-25 minutes. Let it cool slightly before shredding it with two forks.

  • 3

    In a mixing bowl, combine the shredded chicken with the enchilada sauce, chopped red bell pepper, and onion. Adjust seasoning to taste.

  • 4

    Warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable.

  • 5

    Spoon an even amount of the chicken mixture onto each tortilla and roll them up tightly.

  • 6

    Place the rolled tortillas seam-side down in a baking dish. Pour any remaining enchilada sauce over the top.

  • 7

    Bake in the preheated oven for 15-20 minutes until heated through and the flavors meld together.

  • 8

    Serve hot and enjoy your spicy, protein-packed enchiladas.