YOUR SOLIN GENERATED RECIPE
Lean Chicken Enchiladas with Spicy Chipotle Sauce
A vibrant twist on classic enchiladas featuring lean chicken breast wrapped in whole wheat tortillas and smothered in a spicy chipotle sauce. This dish delivers a satisfying blend of smoky heat and fresh veggies, perfect for a nutritious dinner that balances protein and flavor.
INGREDIENTS
4 oz Chicken Breast, lean
2 small Whole Wheat Tortillas
1/4 cup Chipotle Sauce
1/4 cup Low-Fat Shredded Cheese
1/4 cup Diced Red Bell Pepper
1/4 cup Diced Red Onion
PREPARATION
Preheat your oven to 375°F.
In a skillet over medium heat, cook the chicken breast until fully cooked, about 6-7 minutes per side. Once cooled, shred the chicken using two forks.
In a bowl, mix the shredded chicken with diced red bell pepper and red onion. Stir in the chipotle sauce ensuring the chicken and veggies are well-coated.
Warm the whole wheat tortillas in a dry skillet for about 30 seconds each side until pliable.
Spoon an even amount of the chicken mixture onto each tortilla, sprinkle a little low-fat shredded cheese, and roll them tightly.
Place the rolled enchiladas in a baking dish, sprinkle additional cheese on top if desired, and bake for 10-12 minutes or until heated through and the cheese is slightly melted.
Serve hot and enjoy your lean, spicy chicken enchiladas.