YOUR SOLIN GENERATED RECIPE
Spicy Baked Chicken Enchiladas
Enjoy a fiery twist on a classic with these Spicy Baked Chicken Enchiladas. Tender chicken seasoned with a bold spice mix is wrapped in warm corn tortillas, smothered in a zesty enchilada sauce, and topped just lightly with reduced-fat cheese. A drizzle of olive oil and carefully blended spices enhance the flavor without overwhelming the dish, making it a balanced, protein-packed meal perfect for a satisfying dinner.
INGREDIENTS
4 oz Chicken Breast
2 Corn Tortillas
1/4 cup Enchilada Sauce
1/8 cup Reduced-Fat Cheese
1 tsp Olive Oil
1/2 tsp Spice Mix (Chili Powder, Cumin, Garlic Powder, Salt, Pepper)
PREPARATION
Preheat your oven to 400°F (200°C).
In a bowl, toss the 4 oz chicken breast with the spice mix to evenly coat it.
Heat a non-stick skillet over medium heat and add the tsp of olive oil. Sauté the chicken until it’s lightly browned and almost cooked through, about 4-5 minutes.
Warm the corn tortillas briefly in a dry skillet or microwave to make them pliable.
Place the chicken onto the tortillas, drizzle with enchilada sauce, and sprinkle the reduced-fat cheese on top.
Roll the tortillas tightly and arrange them seam-side down in a baking dish.
Bake in the preheated oven for about 10-12 minutes, until the cheese is melted and the enchiladas are heated through.
Serve hot and enjoy your balanced, protein-packed meal.