Baked Shredded Chicken Enchiladas with Smoky Chipotle Sauce

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

Baked Shredded Chicken Enchiladas with Smoky Chipotle Sauce

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken Enchiladas with Smoky Chipotle Sauce

Enjoy a vibrant twist on classic enchiladas featuring tender shredded chicken wrapped in corn tortillas, smothered with a smoky chipotle tomato sauce and sprinkled with melted cheese. This dish combines bold flavors with a clean ingredient list to create a satisfying and balanced meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

354kcal
Protein
36.3g
Fat
13.8g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 Corn Tortillas

1/4 cup Shredded Cheddar Cheese

1/4 cup Tomato Sauce

1 tsp Chipotle Chili Powder

1 tsp Garlic Powder

1 tsp Ground Cumin

1 pinch Salt

1 pinch Black Pepper

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Boil or bake the chicken breast until fully cooked. Once cooled, shred the chicken using two forks.

  • 3

    In a bowl, combine the tomato sauce with chipotle chili powder, garlic powder, cumin, salt, and black pepper to form the smoky chipotle sauce.

  • 4

    Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.

  • 5

    Fill each tortilla with shredded chicken. Drizzle a small amount of the chipotle sauce over the chicken and sprinkle with shredded cheddar cheese.

  • 6

    Roll up the tortillas and place them seam side down in a lightly greased baking dish.

  • 7

    Pour the remaining chipotle sauce evenly over the enchiladas and sprinkle additional cheese on top if desired.

  • 8

    Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the enchiladas are heated through.

  • 9

    Remove from the oven and let cool slightly before serving.

Baked Shredded Chicken Enchiladas with Smoky Chipotle Sauce

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

Baked Shredded Chicken Enchiladas with Smoky Chipotle Sauce

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken Enchiladas with Smoky Chipotle Sauce

Enjoy a vibrant twist on classic enchiladas featuring tender shredded chicken wrapped in corn tortillas, smothered with a smoky chipotle tomato sauce and sprinkled with melted cheese. This dish combines bold flavors with a clean ingredient list to create a satisfying and balanced meal.

NUTRITION

354kcal
Protein
36.3g
Fat
13.8g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 Corn Tortillas

1/4 cup Shredded Cheddar Cheese

1/4 cup Tomato Sauce

1 tsp Chipotle Chili Powder

1 tsp Garlic Powder

1 tsp Ground Cumin

1 pinch Salt

1 pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Boil or bake the chicken breast until fully cooked. Once cooled, shred the chicken using two forks.

  • 3

    In a bowl, combine the tomato sauce with chipotle chili powder, garlic powder, cumin, salt, and black pepper to form the smoky chipotle sauce.

  • 4

    Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.

  • 5

    Fill each tortilla with shredded chicken. Drizzle a small amount of the chipotle sauce over the chicken and sprinkle with shredded cheddar cheese.

  • 6

    Roll up the tortillas and place them seam side down in a lightly greased baking dish.

  • 7

    Pour the remaining chipotle sauce evenly over the enchiladas and sprinkle additional cheese on top if desired.

  • 8

    Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the enchiladas are heated through.

  • 9

    Remove from the oven and let cool slightly before serving.