Baked Shredded Chicken Enchiladas with Smoky Chili Sauce

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

Baked Shredded Chicken Enchiladas with Smoky Chili Sauce

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken Enchiladas with Smoky Chili Sauce

Enjoy a vibrant twist on a traditional favorite with tender shredded chicken wrapped in warm corn tortillas, smothered in a smoky homemade chili sauce and lightly finished with reduced-fat cheese. This dish offers a delightful balance of spice and comfort that works perfectly for a wholesome dinner.

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NUTRITION

404kcal
Protein
39.2g
Fat
15.2g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, shredded

2 Corn Tortillas

1/4 cup Reduced-Fat Shredded Cheese

1/4 cup Homemade Smoky Chili Sauce

1 tsp Olive Oil

2 tbsp Cilantro, chopped

1 tbsp Lime Juice

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bake or poach the chicken breast until cooked through, then shred it using two forks.

  • 3

    In a small saucepan, heat the olive oil over medium heat. Add a splash of the homemade smoky chili sauce and stir to warm it slightly – this helps meld the flavors.

  • 4

    Warm the corn tortillas in a dry skillet for about 30 seconds each, or wrap them in a damp towel and microwave for 20 seconds.

  • 5

    Mix the shredded chicken with a portion of the smoky chili sauce to lightly coat the chicken.

  • 6

    Fill each tortilla with the shredded chicken mixture and roll them up tightly.

  • 7

    Place the rolled enchiladas in a baking dish. Pour the remaining smoky chili sauce evenly over the enchiladas and sprinkle the reduced-fat shredded cheese on top.

  • 8

    Bake in the preheated oven for 12-15 minutes, until the sauce is bubbly and the cheese has melted.

  • 9

    Garnish with fresh cilantro and a drizzle of lime juice before serving.

Baked Shredded Chicken Enchiladas with Smoky Chili Sauce

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

Baked Shredded Chicken Enchiladas with Smoky Chili Sauce

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken Enchiladas with Smoky Chili Sauce

Enjoy a vibrant twist on a traditional favorite with tender shredded chicken wrapped in warm corn tortillas, smothered in a smoky homemade chili sauce and lightly finished with reduced-fat cheese. This dish offers a delightful balance of spice and comfort that works perfectly for a wholesome dinner.

NUTRITION

404kcal
Protein
39.2g
Fat
15.2g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, shredded

2 Corn Tortillas

1/4 cup Reduced-Fat Shredded Cheese

1/4 cup Homemade Smoky Chili Sauce

1 tsp Olive Oil

2 tbsp Cilantro, chopped

1 tbsp Lime Juice

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bake or poach the chicken breast until cooked through, then shred it using two forks.

  • 3

    In a small saucepan, heat the olive oil over medium heat. Add a splash of the homemade smoky chili sauce and stir to warm it slightly – this helps meld the flavors.

  • 4

    Warm the corn tortillas in a dry skillet for about 30 seconds each, or wrap them in a damp towel and microwave for 20 seconds.

  • 5

    Mix the shredded chicken with a portion of the smoky chili sauce to lightly coat the chicken.

  • 6

    Fill each tortilla with the shredded chicken mixture and roll them up tightly.

  • 7

    Place the rolled enchiladas in a baking dish. Pour the remaining smoky chili sauce evenly over the enchiladas and sprinkle the reduced-fat shredded cheese on top.

  • 8

    Bake in the preheated oven for 12-15 minutes, until the sauce is bubbly and the cheese has melted.

  • 9

    Garnish with fresh cilantro and a drizzle of lime juice before serving.