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 these baked enchiladas featuring tender shredded chicken wrapped in a warm whole wheat tortilla, layered with reduced-fat cheese and smothered in a homemade smoky chili sauce. This satisfying dish balances robust flavors with a clean, healthy profile – perfect for a nourishing meal any time of day.

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NUTRITION

395kcal
Protein
47.8g
Fat
9.8g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Reduced-Fat Shredded Cheddar Cheese

1/4 cup Homemade Smoky Chili Sauce

1/2 tsp Chipotle Powder

1/2 tsp Cumin

1/2 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with chipotle powder, cumin, and garlic powder. Bake in the oven on a lightly greased baking tray for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.

  • 3

    Once cooked, shred the chicken using two forks in a bowl.

  • 4

    Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds to make it pliable.

  • 5

    Spread a thin layer of the smoky chili sauce on the tortilla, then add the shredded chicken in the center.

  • 6

    Sprinkle the reduced-fat shredded cheddar cheese evenly over the chicken.

  • 7

    Roll the tortilla tightly into an enchilada and place it in an oven-safe dish. Repeat if making multiple enchiladas.

  • 8

    Top the rolled enchilada(s) with any remaining smoky chili sauce and a light sprinkle of additional cheese if desired.

  • 9

    Bake in the oven for an additional 8-10 minutes, until the cheese has melted and the enchilada is heated through.

  • 10

    Remove from the oven and let it cool slightly 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 these baked enchiladas featuring tender shredded chicken wrapped in a warm whole wheat tortilla, layered with reduced-fat cheese and smothered in a homemade smoky chili sauce. This satisfying dish balances robust flavors with a clean, healthy profile – perfect for a nourishing meal any time of day.

NUTRITION

395kcal
Protein
47.8g
Fat
9.8g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Reduced-Fat Shredded Cheddar Cheese

1/4 cup Homemade Smoky Chili Sauce

1/2 tsp Chipotle Powder

1/2 tsp Cumin

1/2 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with chipotle powder, cumin, and garlic powder. Bake in the oven on a lightly greased baking tray for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.

  • 3

    Once cooked, shred the chicken using two forks in a bowl.

  • 4

    Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds to make it pliable.

  • 5

    Spread a thin layer of the smoky chili sauce on the tortilla, then add the shredded chicken in the center.

  • 6

    Sprinkle the reduced-fat shredded cheddar cheese evenly over the chicken.

  • 7

    Roll the tortilla tightly into an enchilada and place it in an oven-safe dish. Repeat if making multiple enchiladas.

  • 8

    Top the rolled enchilada(s) with any remaining smoky chili sauce and a light sprinkle of additional cheese if desired.

  • 9

    Bake in the oven for an additional 8-10 minutes, until the cheese has melted and the enchilada is heated through.

  • 10

    Remove from the oven and let it cool slightly before serving.