YOUR SOLIN GENERATED RECIPE
Baked Shredded Chicken Enchiladas with Smoky Chili Sauce
Enjoy a warm and comforting dish featuring tender shredded chicken wrapped in soft whole wheat tortillas, smothered in a smoky, homemade chili-tomato sauce and lightly topped with low-fat cheese. This dish delivers a balanced blend of protein, fiber, and spices, perfect for a nourishing meal any time of day.
INGREDIENTS
6 oz Chicken Breast
2 Whole Wheat Tortillas
1/2 cup Tomato Sauce
1/4 cup Low-Fat Shredded Cheese
1 tsp Smoky Chili Powder
1 tsp Garlic Powder
1 tsp Ground Cumin
Salt and Pepper to taste
PREPARATION
Preheat the oven to 375°F.
Place the chicken breast in a small baking dish, season with salt, pepper, garlic powder, and ground cumin. Cover with foil and bake for about 25-30 minutes or until fully cooked.
While the chicken bakes, prepare the smoky chili sauce by combining tomato sauce, smoky chili powder, a pinch of salt, and pepper in a small saucepan. Simmer over low heat for 5-7 minutes to meld the flavors.
Once the chicken is cooked, allow it to cool slightly and then shred it using two forks.
Lay out the whole wheat tortillas and spoon an even portion of shredded chicken onto each. Drizzle a little smoky chili sauce over the chicken and sprinkle lightly with low-fat shredded cheese.
Roll the tortillas tightly and place them seam-side down in a baking dish. Pour the remaining chili sauce over the enchiladas and sprinkle any extra cheese on top if desired.
Bake in the preheated oven for 10-12 minutes until the enchiladas are heated through and the cheese is slightly melted.
Serve warm and enjoy this balanced and flavorful meal.