Cheesy Baked Chipotle Chicken Enchiladas

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

Cheesy Baked Chipotle Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Cheesy Baked Chipotle Chicken Enchiladas

Savor these vibrant enchiladas where tender shredded chicken meets melty reduced-fat cheddar, wrapped in warm corn tortillas and smothered in a tangy, chipotle-infused enchilada sauce. A pop of spice elevates this dish, making it both satisfying and balanced for a nutritious meal.

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NUTRITION

490kcal
Protein
45.4g
Fat
16.6g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Reduced Fat Cheddar Cheese (shredded)

1/2 cup Enchilada Sauce

1 tbsp Chipotle Peppers in Adobo

1 tsp Olive Oil

1 tsp Cumin

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with salt, pepper, cumin, and garlic powder.

  • 3

    Heat the olive oil in a skillet over medium heat and cook the chicken until fully cooked, about 6-8 minutes per side. Allow it to cool slightly and then shred the chicken.

  • 4

    Lightly warm the corn tortillas in a dry skillet or microwave so they are pliable.

  • 5

    Mix the shredded chicken with half of the enchilada sauce and the chipotle peppers.

  • 6

    Fill each tortilla with the chicken mixture and roll them up tightly, then place them seam side down in a baking dish.

  • 7

    Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the shredded reduced fat cheddar cheese on top.

  • 8

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

  • 9

    Remove from the oven and let stand for a couple of minutes before serving.

Cheesy Baked Chipotle Chicken Enchiladas

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

Cheesy Baked Chipotle Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Cheesy Baked Chipotle Chicken Enchiladas

Savor these vibrant enchiladas where tender shredded chicken meets melty reduced-fat cheddar, wrapped in warm corn tortillas and smothered in a tangy, chipotle-infused enchilada sauce. A pop of spice elevates this dish, making it both satisfying and balanced for a nutritious meal.

NUTRITION

490kcal
Protein
45.4g
Fat
16.6g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Reduced Fat Cheddar Cheese (shredded)

1/2 cup Enchilada Sauce

1 tbsp Chipotle Peppers in Adobo

1 tsp Olive Oil

1 tsp Cumin

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with salt, pepper, cumin, and garlic powder.

  • 3

    Heat the olive oil in a skillet over medium heat and cook the chicken until fully cooked, about 6-8 minutes per side. Allow it to cool slightly and then shred the chicken.

  • 4

    Lightly warm the corn tortillas in a dry skillet or microwave so they are pliable.

  • 5

    Mix the shredded chicken with half of the enchilada sauce and the chipotle peppers.

  • 6

    Fill each tortilla with the chicken mixture and roll them up tightly, then place them seam side down in a baking dish.

  • 7

    Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the shredded reduced fat cheddar cheese on top.

  • 8

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

  • 9

    Remove from the oven and let stand for a couple of minutes before serving.