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 these beautifully baked chicken enchiladas filled with tender, shredded chicken wrapped in warm corn tortillas and smothered in a vibrant, homemade zesty red sauce. Finished with a sprinkle of melty low-fat cheese, each bite brings a burst of flavor and a satisfying texture that makes dinner both comforting and energizing.

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NUTRITION

347kcal
Protein
49g
Fat
7.1g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded chicken breast

2 corn tortillas

1/4 cup low-fat shredded cheese

1/4 cup red enchilada sauce

1/4 medium onion, diced

1 clove garlic, minced

2 tbsp fresh cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the shredded chicken with diced onion, minced garlic, and half of the red enchilada sauce. Stir until the chicken is well coated.

  • 3

    Warm the corn tortillas in a dry skillet or in the microwave to make them pliable.

  • 4

    Spoon the chicken mixture evenly onto each tortilla, roll them up tightly, and place them seam-side down in a baking dish.

  • 5

    Pour the remaining red enchilada sauce over the rolled tortillas, ensuring even coverage.

  • 6

    Sprinkle the low-fat shredded cheese over the top.

  • 7

    Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

  • 8

    Garnish with fresh cilantro before serving.

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 these beautifully baked chicken enchiladas filled with tender, shredded chicken wrapped in warm corn tortillas and smothered in a vibrant, homemade zesty red sauce. Finished with a sprinkle of melty low-fat cheese, each bite brings a burst of flavor and a satisfying texture that makes dinner both comforting and energizing.

NUTRITION

347kcal
Protein
49g
Fat
7.1g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded chicken breast

2 corn tortillas

1/4 cup low-fat shredded cheese

1/4 cup red enchilada sauce

1/4 medium onion, diced

1 clove garlic, minced

2 tbsp fresh cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the shredded chicken with diced onion, minced garlic, and half of the red enchilada sauce. Stir until the chicken is well coated.

  • 3

    Warm the corn tortillas in a dry skillet or in the microwave to make them pliable.

  • 4

    Spoon the chicken mixture evenly onto each tortilla, roll them up tightly, and place them seam-side down in a baking dish.

  • 5

    Pour the remaining red enchilada sauce over the rolled tortillas, ensuring even coverage.

  • 6

    Sprinkle the low-fat shredded cheese over the top.

  • 7

    Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

  • 8

    Garnish with fresh cilantro before serving.