Baked Chicken Enchiladas with Fresh Salsa

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

Baked Chicken Enchiladas with Fresh Salsa

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchiladas with Fresh Salsa

Savor the flavors of tender baked chicken wrapped in whole wheat tortillas, smothered in a zesty homemade enchilada sauce and topped with a vibrant, freshly made salsa. This dish balances savory protein with a dose of fresh herbs and spices for a satisfying meal.

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NUTRITION

396kcal
Protein
48.0g
Fat
9.6g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Low-Fat Cheddar Cheese, shredded

1/4 cup Enchilada Sauce

1/4 cup Fresh Tomato Salsa

2 tbsp finely chopped Red Onion

2 tbsp chopped Cilantro

1 tbsp Lime Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Shred or dice the cooked chicken breast and mix it with half of the enchilada sauce.

  • 3

    Warm the whole wheat tortilla slightly in a skillet to make it pliable.

  • 4

    Place the chicken mixture in the center of the tortilla, sprinkle with a portion of the shredded cheese, and roll it up tightly.

  • 5

    Arrange the rolled tortilla seam-side down in a small baking dish.

  • 6

    Top the rolled enchilada with the remaining enchilada sauce and a sprinkle of cheese.

  • 7

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

  • 8

    While the enchilada bakes, prepare the fresh salsa by mixing chopped tomatoes, red onion, cilantro, lime juice, and minced garlic in a bowl.

  • 9

    Serve the baked enchilada hot, topped with the fresh salsa.

Baked Chicken Enchiladas with Fresh Salsa

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

Baked Chicken Enchiladas with Fresh Salsa

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchiladas with Fresh Salsa

Savor the flavors of tender baked chicken wrapped in whole wheat tortillas, smothered in a zesty homemade enchilada sauce and topped with a vibrant, freshly made salsa. This dish balances savory protein with a dose of fresh herbs and spices for a satisfying meal.

NUTRITION

396kcal
Protein
48.0g
Fat
9.6g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Low-Fat Cheddar Cheese, shredded

1/4 cup Enchilada Sauce

1/4 cup Fresh Tomato Salsa

2 tbsp finely chopped Red Onion

2 tbsp chopped Cilantro

1 tbsp Lime Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Shred or dice the cooked chicken breast and mix it with half of the enchilada sauce.

  • 3

    Warm the whole wheat tortilla slightly in a skillet to make it pliable.

  • 4

    Place the chicken mixture in the center of the tortilla, sprinkle with a portion of the shredded cheese, and roll it up tightly.

  • 5

    Arrange the rolled tortilla seam-side down in a small baking dish.

  • 6

    Top the rolled enchilada with the remaining enchilada sauce and a sprinkle of cheese.

  • 7

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

  • 8

    While the enchilada bakes, prepare the fresh salsa by mixing chopped tomatoes, red onion, cilantro, lime juice, and minced garlic in a bowl.

  • 9

    Serve the baked enchilada hot, topped with the fresh salsa.