Spicy Shredded Chicken Enchiladas

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

Spicy Shredded Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Shredded Chicken Enchiladas

Enjoy these vibrant and hearty enchiladas bursting with spicy shredded chicken, tangy enchilada sauce, and a sprinkle of low‐fat cheese. Each bite delivers a satisfying mix of tender chicken and zesty flavors wrapped in a soft whole wheat tortilla, perfect for an energizing meal.

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NUTRITION

454kcal
Protein
46.4g
Fat
15.4g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 whole Wheat Tortilla

1/2 cup Enchilada Sauce

1/4 cup Low-Fat Shredded Cheese

1 teaspoon Olive Oil

1/4 cup chopped Onion

1 teaspoon Chili Powder

1 teaspoon Cumin

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until softened, about 2-3 minutes.

  • 3

    Add the chicken breast along with chili powder and cumin. Cook until the chicken is browned on the outside and nearly cooked through, about 6-8 minutes. Shred the chicken in the pan using two forks.

  • 4

    Stir in the enchilada sauce with the shredded chicken and let it simmer for another 2 minutes so the flavors meld.

  • 5

    Lay the whole wheat tortilla on a flat surface, spoon the spicy chicken mixture onto the center, and sprinkle low-fat cheese over it.

  • 6

    Roll the tortilla tightly around the filling and place it seam-side down in a small baking dish.

  • 7

    Bake in the preheated oven for 8-10 minutes until the tortilla is slightly crisp and the cheese is melted.

  • 8

    Remove from the oven, let cool for a minute, then serve warm.

Spicy Shredded Chicken Enchiladas

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

Spicy Shredded Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Shredded Chicken Enchiladas

Enjoy these vibrant and hearty enchiladas bursting with spicy shredded chicken, tangy enchilada sauce, and a sprinkle of low‐fat cheese. Each bite delivers a satisfying mix of tender chicken and zesty flavors wrapped in a soft whole wheat tortilla, perfect for an energizing meal.

NUTRITION

454kcal
Protein
46.4g
Fat
15.4g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 whole Wheat Tortilla

1/2 cup Enchilada Sauce

1/4 cup Low-Fat Shredded Cheese

1 teaspoon Olive Oil

1/4 cup chopped Onion

1 teaspoon Chili Powder

1 teaspoon Cumin

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until softened, about 2-3 minutes.

  • 3

    Add the chicken breast along with chili powder and cumin. Cook until the chicken is browned on the outside and nearly cooked through, about 6-8 minutes. Shred the chicken in the pan using two forks.

  • 4

    Stir in the enchilada sauce with the shredded chicken and let it simmer for another 2 minutes so the flavors meld.

  • 5

    Lay the whole wheat tortilla on a flat surface, spoon the spicy chicken mixture onto the center, and sprinkle low-fat cheese over it.

  • 6

    Roll the tortilla tightly around the filling and place it seam-side down in a small baking dish.

  • 7

    Bake in the preheated oven for 8-10 minutes until the tortilla is slightly crisp and the cheese is melted.

  • 8

    Remove from the oven, let cool for a minute, then serve warm.