Baked Chili-Spiced Chicken Enchiladas

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

Baked Chili-Spiced Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chili-Spiced Chicken Enchiladas

Enjoy a vibrant twist on classic enchiladas. Tender, chili-spiced chicken wrapped in soft corn tortillas, baked in a zesty enchilada sauce and topped with a sprinkle of reduced-fat cheese. This dish delivers bold flavors with a balanced nutritional profile, making it an excellent meal for dinner.

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NUTRITION

302kcal
Protein
37.9g
Fat
7.2g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Enchilada Sauce

1/4 cup Reduced-Fat Shredded Cheese

1 tsp Chili Powder

1 tsp Cumin

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the 4 oz chicken breast with chili powder, cumin, garlic powder, salt, and pepper.

  • 3

    Bake the seasoned chicken breast on a lightly greased baking dish for 20-25 minutes or until fully cooked. Once cooked, shred the chicken using two forks.

  • 4

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 5

    Spread a thin layer of enchilada sauce on each tortilla, then evenly distribute the shredded chicken on top.

  • 6

    Roll each tortilla tightly and arrange them seam-side down in a small baking dish.

  • 7

    Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with reduced-fat shredded cheese.

  • 8

    Bake in the preheated oven for 10-12 minutes until the sauce is bubbly and the cheese is slightly melted.

  • 9

    Allow to cool for a couple of minutes before serving.

Baked Chili-Spiced Chicken Enchiladas

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

Baked Chili-Spiced Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chili-Spiced Chicken Enchiladas

Enjoy a vibrant twist on classic enchiladas. Tender, chili-spiced chicken wrapped in soft corn tortillas, baked in a zesty enchilada sauce and topped with a sprinkle of reduced-fat cheese. This dish delivers bold flavors with a balanced nutritional profile, making it an excellent meal for dinner.

NUTRITION

302kcal
Protein
37.9g
Fat
7.2g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Enchilada Sauce

1/4 cup Reduced-Fat Shredded Cheese

1 tsp Chili Powder

1 tsp Cumin

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the 4 oz chicken breast with chili powder, cumin, garlic powder, salt, and pepper.

  • 3

    Bake the seasoned chicken breast on a lightly greased baking dish for 20-25 minutes or until fully cooked. Once cooked, shred the chicken using two forks.

  • 4

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 5

    Spread a thin layer of enchilada sauce on each tortilla, then evenly distribute the shredded chicken on top.

  • 6

    Roll each tortilla tightly and arrange them seam-side down in a small baking dish.

  • 7

    Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with reduced-fat shredded cheese.

  • 8

    Bake in the preheated oven for 10-12 minutes until the sauce is bubbly and the cheese is slightly melted.

  • 9

    Allow to cool for a couple of minutes before serving.