Lean Baked Chicken Enchiladas with Smoky Red Sauce

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

Lean Baked Chicken Enchiladas with Smoky Red Sauce

YOUR SOLIN GENERATED RECIPE

Lean Baked Chicken Enchiladas with Smoky Red Sauce

Savor these light yet flavorful baked chicken enchiladas featuring tender shredded chicken wrapped in soft corn tortillas, draped in a smoky, rich red sauce. A perfect balance of protein and vibrant spices makes it an ideal dinner that delights your taste buds without the extra calories.

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NUTRITION

381kcal
Protein
39.8g
Fat
12.9g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/2 cup Red Enchilada Sauce

1/2 medium Onion

2 Garlic Cloves

1 teaspoon Olive Oil

1 teaspoon Cumin

1 teaspoon Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with salt, pepper, cumin, and smoked paprika.

  • 3

    Heat the olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant.

  • 4

    Add the seasoned chicken breast to the skillet and cook until lightly browned on both sides; then transfer to a plate and let cool slightly.

  • 5

    Shred the chicken using two forks.

  • 6

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

  • 7

    Spoon a portion of the shredded chicken and sautéed onion mixture onto each tortilla, roll them up, and place seam-side down in a baking dish.

  • 8

    Pour the red enchilada sauce evenly over the rolled tortillas.

  • 9

    Bake in the preheated oven for 15-20 minutes, until heated through and the edges of the tortillas begin to crisp.

  • 10

    Serve warm, garnished with additional fresh herbs if desired.

Lean Baked Chicken Enchiladas with Smoky Red Sauce

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

Lean Baked Chicken Enchiladas with Smoky Red Sauce

YOUR SOLIN GENERATED RECIPE

Lean Baked Chicken Enchiladas with Smoky Red Sauce

Savor these light yet flavorful baked chicken enchiladas featuring tender shredded chicken wrapped in soft corn tortillas, draped in a smoky, rich red sauce. A perfect balance of protein and vibrant spices makes it an ideal dinner that delights your taste buds without the extra calories.

NUTRITION

381kcal
Protein
39.8g
Fat
12.9g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/2 cup Red Enchilada Sauce

1/2 medium Onion

2 Garlic Cloves

1 teaspoon Olive Oil

1 teaspoon Cumin

1 teaspoon Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with salt, pepper, cumin, and smoked paprika.

  • 3

    Heat the olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant.

  • 4

    Add the seasoned chicken breast to the skillet and cook until lightly browned on both sides; then transfer to a plate and let cool slightly.

  • 5

    Shred the chicken using two forks.

  • 6

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

  • 7

    Spoon a portion of the shredded chicken and sautéed onion mixture onto each tortilla, roll them up, and place seam-side down in a baking dish.

  • 8

    Pour the red enchilada sauce evenly over the rolled tortillas.

  • 9

    Bake in the preheated oven for 15-20 minutes, until heated through and the edges of the tortillas begin to crisp.

  • 10

    Serve warm, garnished with additional fresh herbs if desired.