Lean Shredded Chicken Enchiladas with Zesty Red Sauce

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

Lean Shredded Chicken Enchiladas with Zesty Red Sauce

YOUR SOLIN GENERATED RECIPE

Lean Shredded Chicken Enchiladas with Zesty Red Sauce

Enjoy these vibrant and satisfying enchiladas filled with lean shredded chicken, wrapped in soft corn tortillas, smothered in a zesty red sauce, and finished with a sprinkle of low-fat cheese and fresh cilantro for a burst of flavor in every bite.

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NUTRITION

335kcal
Protein
36.6g
Fat
6.9g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast, shredded

2 Corn Tortillas

1/4 cup Low-Fat Shredded Cheese

1/2 cup Red Enchilada Sauce

1/4 cup Chopped Onion

1 teaspoon Dried Spices (Cumin, Garlic Powder, Chili Powder)

2 tablespoons Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the shredded chicken with chopped onion and dried spices, mixing thoroughly to coat the chicken evenly.

  • 3

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

  • 4

    Spread a thin layer of red enchilada sauce on each tortilla, then add a portion of the seasoned chicken mixture.

  • 5

    Roll the tortillas tightly and place them seam side down in a baking dish.

  • 6

    Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the low-fat shredded cheese on top.

  • 7

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

  • 8

    Garnish with fresh cilantro before serving.

Lean Shredded Chicken Enchiladas with Zesty Red Sauce

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

Lean Shredded Chicken Enchiladas with Zesty Red Sauce

YOUR SOLIN GENERATED RECIPE

Lean Shredded Chicken Enchiladas with Zesty Red Sauce

Enjoy these vibrant and satisfying enchiladas filled with lean shredded chicken, wrapped in soft corn tortillas, smothered in a zesty red sauce, and finished with a sprinkle of low-fat cheese and fresh cilantro for a burst of flavor in every bite.

NUTRITION

335kcal
Protein
36.6g
Fat
6.9g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast, shredded

2 Corn Tortillas

1/4 cup Low-Fat Shredded Cheese

1/2 cup Red Enchilada Sauce

1/4 cup Chopped Onion

1 teaspoon Dried Spices (Cumin, Garlic Powder, Chili Powder)

2 tablespoons Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the shredded chicken with chopped onion and dried spices, mixing thoroughly to coat the chicken evenly.

  • 3

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

  • 4

    Spread a thin layer of red enchilada sauce on each tortilla, then add a portion of the seasoned chicken mixture.

  • 5

    Roll the tortillas tightly and place them seam side down in a baking dish.

  • 6

    Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the low-fat shredded cheese on top.

  • 7

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

  • 8

    Garnish with fresh cilantro before serving.