Baked Shredded Chicken Enchiladas with Smoky Chili Sauce

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

Baked Shredded Chicken Enchiladas with Smoky Chili Sauce

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken Enchiladas with Smoky Chili Sauce

Savor a vibrant twist on classic enchiladas featuring tender baked shredded chicken wrapped in a whole wheat tortilla, drizzled with a smoky, chili-infused sauce, and topped with a sprinkle of reduced-fat cheddar and a touch of creamy avocado. This dish melds warm spices and fresh zest for a balanced and satisfying meal.

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NUTRITION

335kcal
Protein
37.8g
Fat
11.7g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded chicken (113g)

1 whole wheat tortilla (40g)

1/4 cup smoky chili sauce (60g)

1/4 cup reduced fat cheddar cheese (28g)

1/8 medium avocado (15g)

1 tbsp fresh cilantro

1 tsp smoky chili seasoning

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the shredded chicken with the smoky chili seasoning to evenly coat.

  • 3

    Lay the whole wheat tortilla on a clean surface and spoon the seasoned chicken down the center.

  • 4

    Drizzle the smoky chili sauce over the chicken, then sprinkle with reduced fat cheddar cheese.

  • 5

    Roll the tortilla tightly to form the enchilada. Place it seam side down in a small baking dish.

  • 6

    Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the enchilada is heated through.

  • 7

    Garnish with sliced avocado and fresh cilantro before serving.

Baked Shredded Chicken Enchiladas with Smoky Chili Sauce

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

Baked Shredded Chicken Enchiladas with Smoky Chili Sauce

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken Enchiladas with Smoky Chili Sauce

Savor a vibrant twist on classic enchiladas featuring tender baked shredded chicken wrapped in a whole wheat tortilla, drizzled with a smoky, chili-infused sauce, and topped with a sprinkle of reduced-fat cheddar and a touch of creamy avocado. This dish melds warm spices and fresh zest for a balanced and satisfying meal.

NUTRITION

335kcal
Protein
37.8g
Fat
11.7g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded chicken (113g)

1 whole wheat tortilla (40g)

1/4 cup smoky chili sauce (60g)

1/4 cup reduced fat cheddar cheese (28g)

1/8 medium avocado (15g)

1 tbsp fresh cilantro

1 tsp smoky chili seasoning

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the shredded chicken with the smoky chili seasoning to evenly coat.

  • 3

    Lay the whole wheat tortilla on a clean surface and spoon the seasoned chicken down the center.

  • 4

    Drizzle the smoky chili sauce over the chicken, then sprinkle with reduced fat cheddar cheese.

  • 5

    Roll the tortilla tightly to form the enchilada. Place it seam side down in a small baking dish.

  • 6

    Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the enchilada is heated through.

  • 7

    Garnish with sliced avocado and fresh cilantro before serving.