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

Savor these vibrant and flavorful enchiladas featuring tender, spiced chicken wrapped in whole wheat tortillas and smothered in a zesty, homemade enchilada sauce. Finished with a sprinkle of reduced-fat cheese and a hint of fresh cilantro, this dish delivers a balanced mix of protein and vibrant spices that excite your palate while fitting neatly into your nutritional goals.

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NUTRITION

361kcal
Protein
38g
Fat
6.7g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 whole wheat tortilla

1/2 cup Enchilada Sauce

1/4 cup Reduced-Fat Cheddar Cheese

1/4 cup diced Onion

1 tsp Chili Powder

1 clove Garlic

1 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with chili powder and minced garlic. In a skillet over medium heat, cook the chicken until it is lightly browned on the outside and nearly cooked through, then shred it using two forks.

  • 3

    In a small bowl, combine the chile-seasoned chicken with the enchilada sauce and diced onions.

  • 4

    Place the dough of the whole wheat tortilla flat on a board and fill it with the chicken mixture. Roll the tortilla tightly into an enchilada.

  • 5

    Arrange the rolled enchilada in a baking dish, seam-side down. Pour any remaining sauce over the top and sprinkle with reduced-fat cheddar cheese.

  • 6

    Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.

  • 7

    Garnish with fresh cilantro before serving.

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

Savor these vibrant and flavorful enchiladas featuring tender, spiced chicken wrapped in whole wheat tortillas and smothered in a zesty, homemade enchilada sauce. Finished with a sprinkle of reduced-fat cheese and a hint of fresh cilantro, this dish delivers a balanced mix of protein and vibrant spices that excite your palate while fitting neatly into your nutritional goals.

NUTRITION

361kcal
Protein
38g
Fat
6.7g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 whole wheat tortilla

1/2 cup Enchilada Sauce

1/4 cup Reduced-Fat Cheddar Cheese

1/4 cup diced Onion

1 tsp Chili Powder

1 clove Garlic

1 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with chili powder and minced garlic. In a skillet over medium heat, cook the chicken until it is lightly browned on the outside and nearly cooked through, then shred it using two forks.

  • 3

    In a small bowl, combine the chile-seasoned chicken with the enchilada sauce and diced onions.

  • 4

    Place the dough of the whole wheat tortilla flat on a board and fill it with the chicken mixture. Roll the tortilla tightly into an enchilada.

  • 5

    Arrange the rolled enchilada in a baking dish, seam-side down. Pour any remaining sauce over the top and sprinkle with reduced-fat cheddar cheese.

  • 6

    Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.

  • 7

    Garnish with fresh cilantro before serving.