YOUR SOLIN GENERATED RECIPE
Lean Shredded Chicken Enchiladas with Zesty Chili Sauce
Dig into these vibrant, lean shredded chicken enchiladas wrapped in whole wheat tortillas and smothered in a fresh, zesty chili sauce. A delightful mix of tender chicken, sweet bell peppers, and a hint of garlic makes this dish both satisfying and nutritious—perfect for a well-balanced dinner that fuels your day.
INGREDIENTS
4 ounces Chicken Breast
2 Whole Wheat Tortillas
1/2 cup Homemade Chili Sauce
1/4 medium Red Onion (chopped)
1/8 cup Low-Fat Shredded Cheese
1 teaspoon Chili Powder
1 clove Garlic
PREPARATION
Preheat a non-stick skillet over medium heat.
Season the chicken breast lightly with chili powder and minced garlic.
Cook the chicken until fully cooked (about 5-7 minutes per side), then shred it using two forks.
In a small saucepan, warm the homemade chili sauce over low heat. For extra flavor, stir in a pinch of extra chili powder if desired.
Warm the whole wheat tortillas in a dry skillet or microwave until pliable.
Place a portion of shredded chicken on each tortilla, drizzle with about half of the warm chili sauce, and sprinkle with chopped red onion.
Roll up the tortillas tightly and top with a light sprinkle of low-fat shredded cheese.
Return the filled tortillas to the skillet to heat through for 1-2 minutes, allowing the cheese to melt slightly.
Serve warm and enjoy a balanced meal packed with lean protein and vibrant flavors.