Baked Shredded Chicken Red Chile Enchiladas

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

Baked Shredded Chicken Red Chile Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken Red Chile Enchiladas

Enjoy a vibrant twist on classic enchiladas featuring tender shredded chicken enveloped in a spicy red chile sauce, all rolled in soft corn tortillas and topped with a sprinkle of low-fat cheese. This dish brings warmth, zesty flavor, and a comforting texture, perfect for a satisfying meal any time of day.

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NUTRITION

472kcal
Protein
53g
Fat
12g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

2 Corn Tortillas

1/3 cup Red Chile Sauce

28g Low-Fat Shredded Cheese

Cooking Spray

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly coat a baking dish with cooking spray.

  • 2

    Place the cooked chicken breast on a cutting board and shred it using two forks.

  • 3

    Mix the shredded chicken with the red chile sauce in a bowl until evenly coated.

  • 4

    Warm the corn tortillas in a dry pan or microwave so they become pliable.

  • 5

    Spoon an even layer of the chicken and sauce mixture onto each tortilla, then roll them up tightly.

  • 6

    Place the rolled enchiladas seam side down in the prepared baking dish.

  • 7

    Sprinkle the low-fat shredded cheese evenly over the top of the enchiladas.

  • 8

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

  • 9

    Remove from the oven, let cool slightly, and serve warm.

Baked Shredded Chicken Red Chile Enchiladas

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

Baked Shredded Chicken Red Chile Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken Red Chile Enchiladas

Enjoy a vibrant twist on classic enchiladas featuring tender shredded chicken enveloped in a spicy red chile sauce, all rolled in soft corn tortillas and topped with a sprinkle of low-fat cheese. This dish brings warmth, zesty flavor, and a comforting texture, perfect for a satisfying meal any time of day.

NUTRITION

472kcal
Protein
53g
Fat
12g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

2 Corn Tortillas

1/3 cup Red Chile Sauce

28g Low-Fat Shredded Cheese

Cooking Spray

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly coat a baking dish with cooking spray.

  • 2

    Place the cooked chicken breast on a cutting board and shred it using two forks.

  • 3

    Mix the shredded chicken with the red chile sauce in a bowl until evenly coated.

  • 4

    Warm the corn tortillas in a dry pan or microwave so they become pliable.

  • 5

    Spoon an even layer of the chicken and sauce mixture onto each tortilla, then roll them up tightly.

  • 6

    Place the rolled enchiladas seam side down in the prepared baking dish.

  • 7

    Sprinkle the low-fat shredded cheese evenly over the top of the enchiladas.

  • 8

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

  • 9

    Remove from the oven, let cool slightly, and serve warm.