Spicy Baked Chicken Enchiladas

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

Spicy Baked Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Baked Chicken Enchiladas

Enjoy a zesty twist on classic enchiladas featuring tender, seasoned chicken wrapped in corn tortillas, smothered in a robust enchilada sauce and a sprinkle of low-fat cheese, then baked to melty perfection. This dish delivers a satisfying balance of spice, protein, and flavor ideal for a hearty dinner.

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NUTRITION

479kcal
Protein
49.2g
Fat
18g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/2 cup Enchilada Sauce

1/4 cup Low-Fat Cheddar Cheese

1 tsp Olive Oil

1 tsp Chili Powder

1 tsp Garlic Powder

1 tsp Ground Cumin

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat the olive oil in a skillet over medium heat and add the chicken breast. Season with chili powder, garlic powder, cumin, and a pinch of salt.

  • 3

    Cook the chicken for about 6-8 minutes on each side until fully cooked. Let it rest, then shred or dice it.

  • 4

    Warm the corn tortillas briefly on a skillet to make them pliable.

  • 5

    Dip each tortilla lightly in the enchilada sauce, then spoon the seasoned chicken onto the center of each tortilla. Roll them up tightly.

  • 6

    Place the rolled enchiladas in a baking dish. Pour the remaining enchilada sauce over the top and sprinkle with low-fat cheddar cheese.

  • 7

    Bake in the preheated oven for 12-15 minutes until the cheese is melted and the enchiladas are heated through.

  • 8

    Remove from the oven and serve warm.

Spicy Baked Chicken Enchiladas

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

Spicy Baked Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Baked Chicken Enchiladas

Enjoy a zesty twist on classic enchiladas featuring tender, seasoned chicken wrapped in corn tortillas, smothered in a robust enchilada sauce and a sprinkle of low-fat cheese, then baked to melty perfection. This dish delivers a satisfying balance of spice, protein, and flavor ideal for a hearty dinner.

NUTRITION

479kcal
Protein
49.2g
Fat
18g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/2 cup Enchilada Sauce

1/4 cup Low-Fat Cheddar Cheese

1 tsp Olive Oil

1 tsp Chili Powder

1 tsp Garlic Powder

1 tsp Ground Cumin

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat the olive oil in a skillet over medium heat and add the chicken breast. Season with chili powder, garlic powder, cumin, and a pinch of salt.

  • 3

    Cook the chicken for about 6-8 minutes on each side until fully cooked. Let it rest, then shred or dice it.

  • 4

    Warm the corn tortillas briefly on a skillet to make them pliable.

  • 5

    Dip each tortilla lightly in the enchilada sauce, then spoon the seasoned chicken onto the center of each tortilla. Roll them up tightly.

  • 6

    Place the rolled enchiladas in a baking dish. Pour the remaining enchilada sauce over the top and sprinkle with low-fat cheddar cheese.

  • 7

    Bake in the preheated oven for 12-15 minutes until the cheese is melted and the enchiladas are heated through.

  • 8

    Remove from the oven and serve warm.