Baked Shredded Chicken Enchiladas with Zesty Green 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 Zesty Green Chili Sauce

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken Enchiladas with Zesty Green Chili Sauce

Enjoy these light yet satisfying enchiladas featuring tender shredded chicken wrapped in soft corn tortillas, smothered with a tangy green chili sauce and a sprinkle of reduced-fat cheese. This dish offers a burst of zesty flavor with every bite, making it a balanced, comforting meal packed with protein and vibrant spices.

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NUTRITION

393kcal
Protein
44.4g
Fat
13g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded chicken breast

2 corn tortillas

1/4 cup reduced-fat shredded cheese

1/4 cup green chili sauce

1/4 cup diced onion

1 tsp olive oil

2 tbsp chopped fresh cilantro

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a skillet, heat olive oil over medium heat and sauté the diced onions until soft and translucent, about 3-4 minutes.

  • 3

    Mix the shredded chicken with the sautéed onions, a splash of green chili sauce, and season with salt and pepper.

  • 4

    Warm the corn tortillas slightly to make them pliable.

  • 5

    Place a portion of the chicken mixture in the center of each tortilla, sprinkle with a bit of reduced-fat cheese and a few drops of green chili sauce, and add chopped cilantro.

  • 6

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

  • 7

    Drizzle any remaining green chili sauce over the enchiladas and top with the rest of the cheese.

  • 8

    Bake in the preheated oven for 15-20 minutes until the cheese is melted and the enchiladas are heated through.

  • 9

    Remove from the oven, garnish with additional cilantro if desired, and serve warm.

Baked Shredded Chicken Enchiladas with Zesty Green 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 Zesty Green Chili Sauce

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken Enchiladas with Zesty Green Chili Sauce

Enjoy these light yet satisfying enchiladas featuring tender shredded chicken wrapped in soft corn tortillas, smothered with a tangy green chili sauce and a sprinkle of reduced-fat cheese. This dish offers a burst of zesty flavor with every bite, making it a balanced, comforting meal packed with protein and vibrant spices.

NUTRITION

393kcal
Protein
44.4g
Fat
13g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded chicken breast

2 corn tortillas

1/4 cup reduced-fat shredded cheese

1/4 cup green chili sauce

1/4 cup diced onion

1 tsp olive oil

2 tbsp chopped fresh cilantro

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a skillet, heat olive oil over medium heat and sauté the diced onions until soft and translucent, about 3-4 minutes.

  • 3

    Mix the shredded chicken with the sautéed onions, a splash of green chili sauce, and season with salt and pepper.

  • 4

    Warm the corn tortillas slightly to make them pliable.

  • 5

    Place a portion of the chicken mixture in the center of each tortilla, sprinkle with a bit of reduced-fat cheese and a few drops of green chili sauce, and add chopped cilantro.

  • 6

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

  • 7

    Drizzle any remaining green chili sauce over the enchiladas and top with the rest of the cheese.

  • 8

    Bake in the preheated oven for 15-20 minutes until the cheese is melted and the enchiladas are heated through.

  • 9

    Remove from the oven, garnish with additional cilantro if desired, and serve warm.