Baked Shredded Chicken Enchiladas with Zesty Red Sauce

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

Baked Shredded Chicken Enchiladas with Zesty Red Sauce

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken Enchiladas with Zesty Red Sauce

Enjoy a vibrant twist on classic enchiladas with tender baked shredded chicken nestled in warm corn tortillas, draped in a homemade zesty red sauce and lightly finished with a sprinkle of melty reduced fat cheese. This balanced dish offers a burst of southwest flavors while keeping the macros in check.

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NUTRITION

408kcal
Protein
46.4g
Fat
9.5g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 Corn Tortillas

1/2 cup Red Enchilada Sauce

1/4 cup Reduced Fat Cheddar Cheese

1/4 medium Onion, diced

1 tbsp Cilantro, chopped

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast on a baking tray and season lightly with salt and pepper. Bake for 20-25 minutes or until the internal temperature reaches 165°F.

  • 3

    Let the chicken cool slightly, then shred it using two forks.

  • 4

    In a mixing bowl, combine the shredded chicken with diced onion and half of the red enchilada sauce.

  • 5

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 6

    Spoon a portion of the chicken mixture onto each tortilla, roll them up, and place seam-side down in a baking dish.

  • 7

    Pour the remaining red enchilada sauce over the rolled tortillas, ensuring they are evenly covered.

  • 8

    Sprinkle the reduced fat cheddar cheese over the top.

  • 9

    Bake in the preheated oven for 10-12 minutes, until the cheese is melted and bubbly.

  • 10

    Garnish with chopped cilantro before serving.

Baked Shredded Chicken Enchiladas with Zesty Red Sauce

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

Baked Shredded Chicken Enchiladas with Zesty Red Sauce

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken Enchiladas with Zesty Red Sauce

Enjoy a vibrant twist on classic enchiladas with tender baked shredded chicken nestled in warm corn tortillas, draped in a homemade zesty red sauce and lightly finished with a sprinkle of melty reduced fat cheese. This balanced dish offers a burst of southwest flavors while keeping the macros in check.

NUTRITION

408kcal
Protein
46.4g
Fat
9.5g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 Corn Tortillas

1/2 cup Red Enchilada Sauce

1/4 cup Reduced Fat Cheddar Cheese

1/4 medium Onion, diced

1 tbsp Cilantro, chopped

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast on a baking tray and season lightly with salt and pepper. Bake for 20-25 minutes or until the internal temperature reaches 165°F.

  • 3

    Let the chicken cool slightly, then shred it using two forks.

  • 4

    In a mixing bowl, combine the shredded chicken with diced onion and half of the red enchilada sauce.

  • 5

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 6

    Spoon a portion of the chicken mixture onto each tortilla, roll them up, and place seam-side down in a baking dish.

  • 7

    Pour the remaining red enchilada sauce over the rolled tortillas, ensuring they are evenly covered.

  • 8

    Sprinkle the reduced fat cheddar cheese over the top.

  • 9

    Bake in the preheated oven for 10-12 minutes, until the cheese is melted and bubbly.

  • 10

    Garnish with chopped cilantro before serving.