Baked Zesty Shredded Chicken Enchiladas

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

Baked Zesty Shredded Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Zesty Shredded Chicken Enchiladas

Enjoy this vibrant take on classic enchiladas featuring tender shredded chicken wrapped in soft corn tortillas, smothered in a zesty enchilada sauce, and lightly topped with melted low-fat cheese. A burst of flavor awaits every bite, making it a satisfying meal for any time of day.

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NUTRITION

387kcal
Protein
42g
Fat
8.8g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken

2 Corn Tortillas

1/2 cup Enchilada Sauce

1/4 cup Low-fat Shredded Cheese

1/4 cup Diced Red Bell Pepper

1/4 cup Diced Onion

1 Tbsp Cilantro

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a bowl, combine the shredded chicken with diced red bell pepper, diced onion, and chopped cilantro. Add a pinch of salt, pepper, and your favorite spices like cumin or chili powder for an extra zesty kick.

  • 3

    Warm the corn tortillas slightly to make them pliable. This can be done in a dry skillet over medium heat for about 30 seconds on each side.

  • 4

    Divide the chicken mixture evenly between the tortillas, place the filling in the center, roll them tightly, and place them seam side down in an oven-safe baking dish.

  • 5

    Pour the enchilada sauce evenly over the rolled tortillas, ensuring every part is well-coated.

  • 6

    Sprinkle the low-fat shredded cheese on top of the sauced tortillas.

  • 7

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

  • 8

    Remove from the oven and let cool slightly before serving.

Baked Zesty Shredded Chicken Enchiladas

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

Baked Zesty Shredded Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Zesty Shredded Chicken Enchiladas

Enjoy this vibrant take on classic enchiladas featuring tender shredded chicken wrapped in soft corn tortillas, smothered in a zesty enchilada sauce, and lightly topped with melted low-fat cheese. A burst of flavor awaits every bite, making it a satisfying meal for any time of day.

NUTRITION

387kcal
Protein
42g
Fat
8.8g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken

2 Corn Tortillas

1/2 cup Enchilada Sauce

1/4 cup Low-fat Shredded Cheese

1/4 cup Diced Red Bell Pepper

1/4 cup Diced Onion

1 Tbsp Cilantro

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a bowl, combine the shredded chicken with diced red bell pepper, diced onion, and chopped cilantro. Add a pinch of salt, pepper, and your favorite spices like cumin or chili powder for an extra zesty kick.

  • 3

    Warm the corn tortillas slightly to make them pliable. This can be done in a dry skillet over medium heat for about 30 seconds on each side.

  • 4

    Divide the chicken mixture evenly between the tortillas, place the filling in the center, roll them tightly, and place them seam side down in an oven-safe baking dish.

  • 5

    Pour the enchilada sauce evenly over the rolled tortillas, ensuring every part is well-coated.

  • 6

    Sprinkle the low-fat shredded cheese on top of the sauced tortillas.

  • 7

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

  • 8

    Remove from the oven and let cool slightly before serving.