Spicy Baked Chicken Enchiladas

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

Spicy Baked Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Baked Chicken Enchiladas

Enjoy a zesty twist on classic enchiladas with tender baked chicken, lightly spiced enchilada sauce, and a sprinkle of low-fat cheese nestled in soft corn tortillas. This dish brings a burst of flavor without compromising on clean eating, making it a perfect balanced meal option.

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NUTRITION

402kcal
Protein
47.8g
Fat
9.4g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/3 cup Enchilada Sauce

1/4 cup Low-Fat Shredded Cheese

1/4 cup chopped Onion

1/4 cup chopped Bell Pepper

1 teaspoon Chili Powder

1 teaspoon Cumin

1 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into small, bite-sized pieces. In a bowl, mix the chicken with chili powder, cumin, and garlic powder.

  • 3

    In a skillet, lightly sauté the chopped onion and bell pepper until soft, about 3-4 minutes.

  • 4

    Add the seasoned chicken to the skillet and cook until lightly browned, about 5-6 minutes. Combine with the sautéed vegetables.

  • 5

    Warm the corn tortillas slightly in a dry skillet to make them pliable.

  • 6

    Spoon an even layer of the chicken and vegetable mixture onto each tortilla and drizzle some enchilada sauce over the filling, then roll up the tortillas.

  • 7

    Place the rolled enchiladas in a baking dish. Pour the remaining enchilada sauce over the top and sprinkle the low-fat shredded cheese evenly.

  • 8

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

  • 9

    Allow to cool for a few minutes before serving.

Spicy Baked Chicken Enchiladas

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

Spicy Baked Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Baked Chicken Enchiladas

Enjoy a zesty twist on classic enchiladas with tender baked chicken, lightly spiced enchilada sauce, and a sprinkle of low-fat cheese nestled in soft corn tortillas. This dish brings a burst of flavor without compromising on clean eating, making it a perfect balanced meal option.

NUTRITION

402kcal
Protein
47.8g
Fat
9.4g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/3 cup Enchilada Sauce

1/4 cup Low-Fat Shredded Cheese

1/4 cup chopped Onion

1/4 cup chopped Bell Pepper

1 teaspoon Chili Powder

1 teaspoon Cumin

1 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into small, bite-sized pieces. In a bowl, mix the chicken with chili powder, cumin, and garlic powder.

  • 3

    In a skillet, lightly sauté the chopped onion and bell pepper until soft, about 3-4 minutes.

  • 4

    Add the seasoned chicken to the skillet and cook until lightly browned, about 5-6 minutes. Combine with the sautéed vegetables.

  • 5

    Warm the corn tortillas slightly in a dry skillet to make them pliable.

  • 6

    Spoon an even layer of the chicken and vegetable mixture onto each tortilla and drizzle some enchilada sauce over the filling, then roll up the tortillas.

  • 7

    Place the rolled enchiladas in a baking dish. Pour the remaining enchilada sauce over the top and sprinkle the low-fat shredded cheese evenly.

  • 8

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

  • 9

    Allow to cool for a few minutes before serving.