Name: Baked Shredded Chicken Enchiladas with Smoky Red Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Shredded Chicken Breast; 1 Whole Wheat Tortilla (8 inch); 0.5 cup Red Enchilada Sauce; 0.25 cup Low-Fat Shredded Cheese; 0.5 medium Red Bell Pepper (sliced); 0.25 medium Onion (sliced); 1 tablespoon Cilantro (chopped)

Baked Shredded Chicken Enchiladas with Smoky Red Sauce

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

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken Enchiladas with Smoky Red Sauce

Savor the vibrant flavors of tender shredded chicken wrapped in whole wheat tortillas, smothered in a smoky, homemade red enchilada sauce and lightly baked with a sprinkle of low-fat cheese. Each bite delivers a delightful mix of spice and comfort, perfect for a satisfying meal any time of day.

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NUTRITION

Protein

40g

Fat

8.4g

Carbs

39.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shredded Chicken Breast

1 Whole Wheat Tortilla (8 inch)

0.5 cup Red Enchilada Sauce

0.25 cup Low-Fat Shredded Cheese

0.5 medium Red Bell Pepper (sliced)

0.25 medium Onion (sliced)

1 tablespoon Cilantro (chopped)

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PREPARATION

1
Preheat the oven to 375°F.
2
In a bowl, toss the shredded chicken with half of the red enchilada sauce, diced red bell pepper, and thinly sliced onions.
3
Lay the whole wheat tortilla flat and spoon the chicken mixture onto the center.
4
Roll the tortilla tightly and place it seam-side down in a small baking dish.
5
Pour the remaining enchilada sauce evenly over the rolled tortillas.
6
Sprinkle the low-fat shredded cheese on top.
7
Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.
8
Garnish with chopped cilantro before serving.