Zesty Baked Chicken Enchiladas

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

Zesty Baked Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Zesty Baked Chicken Enchiladas

Savor a vibrant twist on classic enchiladas with tender baked chicken, a zesty enchilada sauce, and fresh bell peppers and onions, all wrapped in soft corn tortillas. This lighter version is perfectly balanced for a hearty yet healthful meal that's both satisfying and full of flavor.

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NUTRITION

396kcal
Protein
42.7g
Fat
12.2g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Enchilada Sauce

1/4 cup diced Red Bell Pepper

1/4 cup diced Onion

1/4 cup Reduced-Fat Shredded Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Dice the chicken breast into small, bite-sized pieces and season lightly with salt, pepper, and any preferred spices.

  • 3

    Heat olive oil in a skillet over medium heat. Sauté the diced onion and bell pepper until they soften, about 3-4 minutes.

  • 4

    Add the diced chicken to the skillet and cook until the chicken is no longer pink, about 5-6 minutes. Stir in half of the enchilada sauce to lightly coat the chicken and vegetables.

  • 5

    Warm the corn tortillas in a dry pan or microwave to make them more pliable.

  • 6

    Place a portion of the chicken mixture in the center of each tortilla, sprinkle a bit of shredded cheese over the filling, and roll them up tightly.

  • 7

    Arrange the rolled tortillas in a baking dish and pour the remaining enchilada sauce evenly over the top. Sprinkle any remaining cheese on top if desired.

  • 8

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

  • 9

    Serve warm and enjoy your zesty, baked chicken enchiladas!

Zesty Baked Chicken Enchiladas

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

Zesty Baked Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Zesty Baked Chicken Enchiladas

Savor a vibrant twist on classic enchiladas with tender baked chicken, a zesty enchilada sauce, and fresh bell peppers and onions, all wrapped in soft corn tortillas. This lighter version is perfectly balanced for a hearty yet healthful meal that's both satisfying and full of flavor.

NUTRITION

396kcal
Protein
42.7g
Fat
12.2g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Enchilada Sauce

1/4 cup diced Red Bell Pepper

1/4 cup diced Onion

1/4 cup Reduced-Fat Shredded Cheese

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Dice the chicken breast into small, bite-sized pieces and season lightly with salt, pepper, and any preferred spices.

  • 3

    Heat olive oil in a skillet over medium heat. Sauté the diced onion and bell pepper until they soften, about 3-4 minutes.

  • 4

    Add the diced chicken to the skillet and cook until the chicken is no longer pink, about 5-6 minutes. Stir in half of the enchilada sauce to lightly coat the chicken and vegetables.

  • 5

    Warm the corn tortillas in a dry pan or microwave to make them more pliable.

  • 6

    Place a portion of the chicken mixture in the center of each tortilla, sprinkle a bit of shredded cheese over the filling, and roll them up tightly.

  • 7

    Arrange the rolled tortillas in a baking dish and pour the remaining enchilada sauce evenly over the top. Sprinkle any remaining cheese on top if desired.

  • 8

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

  • 9

    Serve warm and enjoy your zesty, baked chicken enchiladas!