Baked Spiced Chicken Enchiladas

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

Baked Spiced Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Spiced Chicken Enchiladas

Enjoy a flavorful twist with these Baked Spiced Chicken Enchiladas. Tender baked chicken is seasoned with cumin and chili powder, nestled in soft whole wheat tortillas, and bathed in a zesty enchilada sauce with hints of garlic and onion. A balanced dish that is both hearty and satisfying, it’s perfect for a nourishing meal any time of day.

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NUTRITION

438kcal
Protein
53.6g
Fat
6.6g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast (156g)

2 Whole Wheat Tortillas (each ~40g)

1/4 cup Enchilada Sauce (60g)

1/4 cup diced Yellow Onion (40g)

1 tsp Mixed Spices (Cumin, Chili Powder, Garlic Powder)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with salt, pepper, cumin, chili powder, and garlic powder.

  • 3

    Place the chicken in a baking dish and bake for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is baking, lightly sauté the diced onion in a nonstick pan until translucent, then stir in the enchilada sauce to meld the flavors.

  • 5

    Once the chicken is done, shred it using two forks.

  • 6

    Warm the whole wheat tortillas briefly in a dry skillet or microwave so they become pliable.

  • 7

    Fill each tortilla with the shredded chicken and a spoonful of the enchilada-onion sauce.

  • 8

    Roll the tortillas tightly and place them seam side down in a baking dish.

  • 9

    Bake the assembled enchiladas for an additional 8-10 minutes to allow flavors to meld.

  • 10

    Garnish with fresh cilantro if desired, and serve warm.

Baked Spiced Chicken Enchiladas

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

Baked Spiced Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Spiced Chicken Enchiladas

Enjoy a flavorful twist with these Baked Spiced Chicken Enchiladas. Tender baked chicken is seasoned with cumin and chili powder, nestled in soft whole wheat tortillas, and bathed in a zesty enchilada sauce with hints of garlic and onion. A balanced dish that is both hearty and satisfying, it’s perfect for a nourishing meal any time of day.

NUTRITION

438kcal
Protein
53.6g
Fat
6.6g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast (156g)

2 Whole Wheat Tortillas (each ~40g)

1/4 cup Enchilada Sauce (60g)

1/4 cup diced Yellow Onion (40g)

1 tsp Mixed Spices (Cumin, Chili Powder, Garlic Powder)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with salt, pepper, cumin, chili powder, and garlic powder.

  • 3

    Place the chicken in a baking dish and bake for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is baking, lightly sauté the diced onion in a nonstick pan until translucent, then stir in the enchilada sauce to meld the flavors.

  • 5

    Once the chicken is done, shred it using two forks.

  • 6

    Warm the whole wheat tortillas briefly in a dry skillet or microwave so they become pliable.

  • 7

    Fill each tortilla with the shredded chicken and a spoonful of the enchilada-onion sauce.

  • 8

    Roll the tortillas tightly and place them seam side down in a baking dish.

  • 9

    Bake the assembled enchiladas for an additional 8-10 minutes to allow flavors to meld.

  • 10

    Garnish with fresh cilantro if desired, and serve warm.