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 with tender, spiced chicken wrapped in warm whole-wheat tortillas, smothered in tangy enchilada sauce and accented by fresh bell peppers and onions. This dish delivers a satisfying blend of flavors, textures, and just the right kick of spice, making it a perfect balanced meal for any time of day.

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NUTRITION

430kcal
Protein
51.6g
Fat
9.4g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 whole-wheat tortilla

1/4 cup Enchilada Sauce

1/4 cup diced Red Bell Pepper

1/4 cup chopped Onion

1 tsp Cumin

1 tsp Chili Powder

1 tsp Garlic Powder

2 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into small pieces and combine it with diced red bell pepper, chopped onion, cumin, chili powder, and garlic powder in a bowl.

  • 3

    Warm the enchilada sauce slightly in a small saucepan or microwave to make it easier to spread.

  • 4

    Place the whole-wheat tortilla on a flat surface and spread a thin layer of enchilada sauce in the center.

  • 5

    Layer the spiced chicken mixture onto the tortilla and sprinkle the fresh cilantro on top.

  • 6

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

  • 7

    Pour any remaining enchilada sauce over the rolled tortilla.

  • 8

    Bake in the preheated oven for 18-20 minutes, until the chicken is cooked through and the tortilla is slightly crisp at the edges.

  • 9

    Remove from oven, garnish with additional cilantro if desired, and serve hot.

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 with tender, spiced chicken wrapped in warm whole-wheat tortillas, smothered in tangy enchilada sauce and accented by fresh bell peppers and onions. This dish delivers a satisfying blend of flavors, textures, and just the right kick of spice, making it a perfect balanced meal for any time of day.

NUTRITION

430kcal
Protein
51.6g
Fat
9.4g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 whole-wheat tortilla

1/4 cup Enchilada Sauce

1/4 cup diced Red Bell Pepper

1/4 cup chopped Onion

1 tsp Cumin

1 tsp Chili Powder

1 tsp Garlic Powder

2 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into small pieces and combine it with diced red bell pepper, chopped onion, cumin, chili powder, and garlic powder in a bowl.

  • 3

    Warm the enchilada sauce slightly in a small saucepan or microwave to make it easier to spread.

  • 4

    Place the whole-wheat tortilla on a flat surface and spread a thin layer of enchilada sauce in the center.

  • 5

    Layer the spiced chicken mixture onto the tortilla and sprinkle the fresh cilantro on top.

  • 6

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

  • 7

    Pour any remaining enchilada sauce over the rolled tortilla.

  • 8

    Bake in the preheated oven for 18-20 minutes, until the chicken is cooked through and the tortilla is slightly crisp at the edges.

  • 9

    Remove from oven, garnish with additional cilantro if desired, and serve hot.