YOUR SOLIN GENERATED RECIPE
Spicy Baked Chicken Enchiladas
Enjoy a vibrant twist on classic enchiladas where tender, spiced chicken is wrapped in corn tortillas, bathed in a zesty enchilada sauce, and sprinkled with a hint of melted Monterey Jack cheese. Accompanied by a pop of red bell pepper, this dish is both comforting and energizing—perfect for a satisfying lunch or dinner that fits neatly within your protein and calorie goals.
INGREDIENTS
4 ounces Chicken Breast
2 Corn Tortillas
1/2 cup Enchilada Sauce
1/4 cup shredded Monterey Jack Cheese
1/4 cup diced Red Bell Pepper
PREPARATION
Preheat your oven to 375°F.
Lightly spray a baking dish with non-stick cooking spray. In a skillet, cook the chicken breast seasoned with a pinch of salt, pepper, and a dash of chili powder, until fully cooked. Shred the chicken using two forks.
Mix the shredded chicken with the enchilada sauce and diced red bell pepper in a bowl.
Warm the corn tortillas briefly in a dry skillet or microwave until pliable. Spoon the chicken mixture onto each tortilla, roll them up, and place seam-side down in the baking dish.
Sprinkle the shredded Monterey Jack cheese evenly over the top of the rolled enchiladas.
Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
Allow to cool slightly before serving to enjoy the flavorful, spicy enchiladas.