Healthy Baked Chicken Enchiladas

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

Healthy Baked Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Healthy Baked Chicken Enchiladas

Savor these vibrant enchiladas featuring tender baked chicken, soft corn tortillas, a sprinkle of low-fat cheese, and a zesty homemade enchilada sauce. Balanced with lean protein and wholesome ingredients, each bite delivers a pleasant kick of Mexican-inspired flavor while keeping calories in check.

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NUTRITION

308kcal
Protein
38g
Fat
6.9g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 Corn Tortillas

1/4 cup Low-Fat Cheddar Cheese (shredded)

1/4 cup Enchilada Sauce

1/2 medium Red Bell Pepper

1/4 medium Onion slice

1 tbsp Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into small pieces and season lightly with salt and pepper if desired.

  • 3

    In a skillet, sauté the diced red bell pepper and onion over medium heat until slightly softened, about 3-4 minutes.

  • 4

    Add the chicken pieces to the skillet and cook until lightly browned and nearly cooked through, about 5-6 minutes.

  • 5

    Warm the corn tortillas briefly in a dry pan or microwave to make them pliable.

  • 6

    Place a portion of the chicken and sautéed vegetables in the center of each tortilla, drizzle a bit of enchilada sauce, and sprinkle with shredded low-fat cheddar cheese.

  • 7

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

  • 8

    Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle any leftover cheese on top.

  • 9

    Bake in the preheated oven for 10-12 minutes until heated through and the cheese is slightly melted.

  • 10

    Garnish with fresh cilantro and serve warm.

Healthy Baked Chicken Enchiladas

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

Healthy Baked Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Healthy Baked Chicken Enchiladas

Savor these vibrant enchiladas featuring tender baked chicken, soft corn tortillas, a sprinkle of low-fat cheese, and a zesty homemade enchilada sauce. Balanced with lean protein and wholesome ingredients, each bite delivers a pleasant kick of Mexican-inspired flavor while keeping calories in check.

NUTRITION

308kcal
Protein
38g
Fat
6.9g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 Corn Tortillas

1/4 cup Low-Fat Cheddar Cheese (shredded)

1/4 cup Enchilada Sauce

1/2 medium Red Bell Pepper

1/4 medium Onion slice

1 tbsp Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into small pieces and season lightly with salt and pepper if desired.

  • 3

    In a skillet, sauté the diced red bell pepper and onion over medium heat until slightly softened, about 3-4 minutes.

  • 4

    Add the chicken pieces to the skillet and cook until lightly browned and nearly cooked through, about 5-6 minutes.

  • 5

    Warm the corn tortillas briefly in a dry pan or microwave to make them pliable.

  • 6

    Place a portion of the chicken and sautéed vegetables in the center of each tortilla, drizzle a bit of enchilada sauce, and sprinkle with shredded low-fat cheddar cheese.

  • 7

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

  • 8

    Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle any leftover cheese on top.

  • 9

    Bake in the preheated oven for 10-12 minutes until heated through and the cheese is slightly melted.

  • 10

    Garnish with fresh cilantro and serve warm.