Baked Shredded Chicken Enchiladas with Zesty Red Sauce

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

Baked Shredded Chicken Enchiladas with Zesty Red Sauce

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken Enchiladas with Zesty Red Sauce

Enjoy a vibrant twist on classic enchiladas featuring tender shredded chicken wrapped in whole wheat tortillas, smothered with a bold, homemade red enchilada sauce, and topped with a sprinkle of low-fat cheese. This dish delivers a harmonious blend of textures and flavors—perfect for a nutritious dinner that doesn’t compromise on taste.

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NUTRITION

492kcal
Protein
50.3g
Fat
15.5g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded chicken breast

2 whole wheat tortillas

1/2 cup red enchilada sauce

1/4 cup reduced-fat cheddar cheese

1/4 cup diced yellow onion

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, mix the shredded chicken with diced yellow onion and 1/2 cup red enchilada sauce until well combined.

  • 3

    Lay out a whole wheat tortilla and spoon an even layer of the chicken mixture down the center.

  • 4

    Sprinkle a bit of reduced-fat cheddar cheese on top, then roll the tortilla tightly to enclose the filling.

  • 5

    Place the rolled enchiladas seam side down in a baking dish. Repeat with the second tortilla.

  • 6

    Pour any remaining red sauce over the enchiladas and sprinkle with the rest of the cheese.

  • 7

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

  • 8

    Remove from the oven and let cool slightly before serving.

Baked Shredded Chicken Enchiladas with Zesty Red Sauce

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

Baked Shredded Chicken Enchiladas with Zesty Red Sauce

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken Enchiladas with Zesty Red Sauce

Enjoy a vibrant twist on classic enchiladas featuring tender shredded chicken wrapped in whole wheat tortillas, smothered with a bold, homemade red enchilada sauce, and topped with a sprinkle of low-fat cheese. This dish delivers a harmonious blend of textures and flavors—perfect for a nutritious dinner that doesn’t compromise on taste.

NUTRITION

492kcal
Protein
50.3g
Fat
15.5g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded chicken breast

2 whole wheat tortillas

1/2 cup red enchilada sauce

1/4 cup reduced-fat cheddar cheese

1/4 cup diced yellow onion

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, mix the shredded chicken with diced yellow onion and 1/2 cup red enchilada sauce until well combined.

  • 3

    Lay out a whole wheat tortilla and spoon an even layer of the chicken mixture down the center.

  • 4

    Sprinkle a bit of reduced-fat cheddar cheese on top, then roll the tortilla tightly to enclose the filling.

  • 5

    Place the rolled enchiladas seam side down in a baking dish. Repeat with the second tortilla.

  • 6

    Pour any remaining red sauce over the enchiladas and sprinkle with the rest of the cheese.

  • 7

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

  • 8

    Remove from the oven and let cool slightly before serving.