Baked 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 Chicken Enchiladas with Zesty Red Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchiladas with Zesty Red Sauce

Enjoy a vibrant twist on traditional enchiladas with lean chicken breast enveloped in soft corn tortillas, smothered in a tangy red enchilada sauce, and topped with just the right hint of reduced-fat cheese and garden-fresh vegetables. This dish delivers a satisfying blend of savory, tangy, and mildly spicy flavors, perfect for a fulfilling meal at any time.

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NUTRITION

451kcal
Protein
48.0g
Fat
16.5g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

0.5 cup Enchilada Sauce

0.25 cup Reduced-Fat Cheddar Cheese

0.25 cup Diced Red Bell Pepper

0.25 cup Diced Onion

1 tsp Olive Oil

1 tsp Cumin

1 tsp Chili Powder

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly heat olive oil in a skillet and sauté the diced onions, red bell pepper, cumin, and chili powder until softened, about 3-4 minutes.

  • 3

    Shred or dice the cooked chicken breast, then mix it with a portion of the enchilada sauce in a bowl to evenly coat.

  • 4

    Warm the corn tortillas slightly to make them pliable. Spoon the chicken mixture onto each tortilla, add a little sautéed vegetable mix, roll them up, and place in a baking dish.

  • 5

    Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the reduced-fat cheddar cheese on top.

  • 6

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

  • 7

    Let the enchiladas cool for a few minutes before serving.

Baked 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 Chicken Enchiladas with Zesty Red Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchiladas with Zesty Red Sauce

Enjoy a vibrant twist on traditional enchiladas with lean chicken breast enveloped in soft corn tortillas, smothered in a tangy red enchilada sauce, and topped with just the right hint of reduced-fat cheese and garden-fresh vegetables. This dish delivers a satisfying blend of savory, tangy, and mildly spicy flavors, perfect for a fulfilling meal at any time.

NUTRITION

451kcal
Protein
48.0g
Fat
16.5g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

0.5 cup Enchilada Sauce

0.25 cup Reduced-Fat Cheddar Cheese

0.25 cup Diced Red Bell Pepper

0.25 cup Diced Onion

1 tsp Olive Oil

1 tsp Cumin

1 tsp Chili Powder

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly heat olive oil in a skillet and sauté the diced onions, red bell pepper, cumin, and chili powder until softened, about 3-4 minutes.

  • 3

    Shred or dice the cooked chicken breast, then mix it with a portion of the enchilada sauce in a bowl to evenly coat.

  • 4

    Warm the corn tortillas slightly to make them pliable. Spoon the chicken mixture onto each tortilla, add a little sautéed vegetable mix, roll them up, and place in a baking dish.

  • 5

    Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the reduced-fat cheddar cheese on top.

  • 6

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

  • 7

    Let the enchiladas cool for a few minutes before serving.