Spicy Baked Shredded Chicken Enchiladas

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

Spicy Baked Shredded Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Baked Shredded Chicken Enchiladas

Enjoy a burst of bold flavors with these spicy baked shredded chicken enchiladas. Tender, shredded chicken combined with a zesty enchilada sauce, fresh red bell pepper, and red onion fills soft corn tortillas, then topped with a sprinkle of reduced-fat cheese before a quick bake to meld the flavors beautifully. Perfectly balanced to hit your protein and calorie goals while delivering a satisfying meal.

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NUTRITION

341kcal
Protein
37.8g
Fat
9.5g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Shredded Chicken

2 Corn Tortillas

1/4 cup Reduced-Fat Shredded Cheese

1/2 cup Enchilada Sauce

1/4 cup diced Red Bell Pepper

1/4 cup diced Red Onion

1 tsp Chili Powder

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a bowl, combine the shredded chicken, diced red bell pepper, diced red onion, chili powder, garlic powder, and half of the enchilada sauce. Mix well until the chicken is evenly coated with the spices and sauce.

  • 3

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

  • 4

    Spoon an even portion of the chicken mixture onto each tortilla, roll them tightly, and place them seam side down in a baking dish.

  • 5

    Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered.

  • 6

    Sprinkle the reduced-fat shredded cheese generously on top of the sauced tortillas.

  • 7

    Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.

  • 8

    Remove from the oven, let cool slightly, and serve warm.

Spicy Baked Shredded Chicken Enchiladas

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

Spicy Baked Shredded Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Baked Shredded Chicken Enchiladas

Enjoy a burst of bold flavors with these spicy baked shredded chicken enchiladas. Tender, shredded chicken combined with a zesty enchilada sauce, fresh red bell pepper, and red onion fills soft corn tortillas, then topped with a sprinkle of reduced-fat cheese before a quick bake to meld the flavors beautifully. Perfectly balanced to hit your protein and calorie goals while delivering a satisfying meal.

NUTRITION

341kcal
Protein
37.8g
Fat
9.5g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Shredded Chicken

2 Corn Tortillas

1/4 cup Reduced-Fat Shredded Cheese

1/2 cup Enchilada Sauce

1/4 cup diced Red Bell Pepper

1/4 cup diced Red Onion

1 tsp Chili Powder

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a bowl, combine the shredded chicken, diced red bell pepper, diced red onion, chili powder, garlic powder, and half of the enchilada sauce. Mix well until the chicken is evenly coated with the spices and sauce.

  • 3

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

  • 4

    Spoon an even portion of the chicken mixture onto each tortilla, roll them tightly, and place them seam side down in a baking dish.

  • 5

    Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered.

  • 6

    Sprinkle the reduced-fat shredded cheese generously on top of the sauced tortillas.

  • 7

    Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.

  • 8

    Remove from the oven, let cool slightly, and serve warm.