Baked Chili Chicken Enchiladas

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

Baked Chili Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chili Chicken Enchiladas

Enjoy a delicious twist on classic enchiladas with tender baked chicken, smothered in a zesty chili sauce and wrapped in wholesome whole wheat tortillas. Topped with a sprinkle of low-fat cheese and a medley of aromatic spices, these enchiladas deliver a satisfying blend of flavors and nutrients perfect for a balanced meal.

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NUTRITION

367kcal
Protein
40.3g
Fat
10.6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 Whole Wheat Tortillas

1/4 cup Low-Fat Shredded Cheddar Cheese

1/4 cup Baked Chili Sauce

1/2 medium Red Bell Pepper (diced)

1/2 tsp Cumin

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with cumin, garlic powder, salt, and pepper. Bake for 20-25 minutes until fully cooked, then shred or dice into bite-sized pieces.

  • 3

    Meanwhile, lightly warm the whole wheat tortillas in a skillet or microwave to make them pliable.

  • 4

    In a mixing bowl, combine the shredded chicken, diced red bell pepper, and half of the baked chili sauce. Toss until well mixed.

  • 5

    Spoon the chicken mixture onto each tortilla, roll them up, and place seam-side down in a baking dish.

  • 6

    Pour the remaining chili sauce evenly over the top of the enchiladas. Sprinkle with shredded low-fat cheddar cheese.

  • 7

    Bake in the preheated oven for 10-15 minutes until the cheese is melted and the dish is heated through.

  • 8

    Serve warm and enjoy a flavorful balance of protein, spices, and wholesome ingredients.

Baked Chili Chicken Enchiladas

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

Baked Chili Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chili Chicken Enchiladas

Enjoy a delicious twist on classic enchiladas with tender baked chicken, smothered in a zesty chili sauce and wrapped in wholesome whole wheat tortillas. Topped with a sprinkle of low-fat cheese and a medley of aromatic spices, these enchiladas deliver a satisfying blend of flavors and nutrients perfect for a balanced meal.

NUTRITION

367kcal
Protein
40.3g
Fat
10.6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 Whole Wheat Tortillas

1/4 cup Low-Fat Shredded Cheddar Cheese

1/4 cup Baked Chili Sauce

1/2 medium Red Bell Pepper (diced)

1/2 tsp Cumin

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with cumin, garlic powder, salt, and pepper. Bake for 20-25 minutes until fully cooked, then shred or dice into bite-sized pieces.

  • 3

    Meanwhile, lightly warm the whole wheat tortillas in a skillet or microwave to make them pliable.

  • 4

    In a mixing bowl, combine the shredded chicken, diced red bell pepper, and half of the baked chili sauce. Toss until well mixed.

  • 5

    Spoon the chicken mixture onto each tortilla, roll them up, and place seam-side down in a baking dish.

  • 6

    Pour the remaining chili sauce evenly over the top of the enchiladas. Sprinkle with shredded low-fat cheddar cheese.

  • 7

    Bake in the preheated oven for 10-15 minutes until the cheese is melted and the dish is heated through.

  • 8

    Serve warm and enjoy a flavorful balance of protein, spices, and wholesome ingredients.