YOUR SOLIN GENERATED RECIPE
Spicy Baked Chicken Enchiladas
Enjoy a satisfyingly spicy twist on traditional enchiladas with tender baked chicken, warmed corn tortillas, melty reduced-fat cheese, and a zesty homemade salsa. This dish brings bold flavors while keeping the meal balanced and nutritious.
INGREDIENTS
5 oz Chicken Breast (140g)
2 small Corn Tortillas (25g each)
1/4 cup Reduced Fat Cheddar Cheese (28g)
1/4 cup Enchilada Salsa (60g)
1 tsp Chili Powder
1 tsp Cumin
1 tsp Garlic Powder
PREPARATION
Preheat the oven to 375°F.
Season the chicken breast with chili powder, cumin, and garlic powder. Rub the spices evenly over the chicken.
Bake the seasoned chicken breast on a lightly greased baking sheet for 20-25 minutes or until fully cooked. Once done, shred the chicken using two forks.
Warm the corn tortillas in a dry skillet or microwave until they are pliable.
Spoon a portion of the shredded chicken and a bit of enchilada salsa down the center of each tortilla. Sprinkle with reduced fat cheese.
Roll up the tortillas to form enchiladas and place them seam-side down in a baking dish.
Top the enchiladas with the remaining enchilada salsa and a sprinkle of extra cheese if desired.
Bake in the preheated oven for an additional 10 minutes or until the cheese has melted and the enchiladas are heated through.
Serve immediately and enjoy the spicy, flavorful dish.