Baked 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 Chicken Enchiladas with Zesty Red Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchiladas with Zesty Red Sauce

Enjoy a delicious twist on classic enchiladas with tender baked chicken wrapped in soft corn tortillas, smothered in a homemade zesty red sauce and a sprinkle of melted cheese. This recipe balances vibrant flavors with wholesome ingredients, making it a satisfying and nutritious meal.

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NUTRITION

355kcal
Protein
42.3g
Fat
9.9g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/4 cup Red Enchilada Sauce

1/8 cup Shredded Mexican Blend Cheese

1 small Onion, diced

2 Garlic cloves, minced

1 teaspoon Chili Powder

1 teaspoon Cumin

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a baking dish.

  • 2

    Dice the small onion and mince the garlic. Set aside.

  • 3

    Season the 4 oz chicken breast with chili powder, cumin, salt, and pepper. Sauté in a nonstick skillet over medium heat until lightly browned and cooked through, then shred or dice the chicken.

  • 4

    In the same skillet, sauté the diced onions and garlic until softened, then add the red enchilada sauce to warm it through.

  • 5

    Warm the corn tortillas in a dry pan until pliable. Fill each tortilla with shredded chicken and a spoonful of the sautéed onion mixture.

  • 6

    Roll the filled tortillas and place them seam-side down in the prepared baking dish. Pour any remaining red sauce evenly over the enchiladas.

  • 7

    Sprinkle the shredded cheese over the top.

  • 8

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

  • 9

    Garnish with fresh cilantro if desired, and serve warm.

Baked 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 Chicken Enchiladas with Zesty Red Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchiladas with Zesty Red Sauce

Enjoy a delicious twist on classic enchiladas with tender baked chicken wrapped in soft corn tortillas, smothered in a homemade zesty red sauce and a sprinkle of melted cheese. This recipe balances vibrant flavors with wholesome ingredients, making it a satisfying and nutritious meal.

NUTRITION

355kcal
Protein
42.3g
Fat
9.9g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/4 cup Red Enchilada Sauce

1/8 cup Shredded Mexican Blend Cheese

1 small Onion, diced

2 Garlic cloves, minced

1 teaspoon Chili Powder

1 teaspoon Cumin

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a baking dish.

  • 2

    Dice the small onion and mince the garlic. Set aside.

  • 3

    Season the 4 oz chicken breast with chili powder, cumin, salt, and pepper. Sauté in a nonstick skillet over medium heat until lightly browned and cooked through, then shred or dice the chicken.

  • 4

    In the same skillet, sauté the diced onions and garlic until softened, then add the red enchilada sauce to warm it through.

  • 5

    Warm the corn tortillas in a dry pan until pliable. Fill each tortilla with shredded chicken and a spoonful of the sautéed onion mixture.

  • 6

    Roll the filled tortillas and place them seam-side down in the prepared baking dish. Pour any remaining red sauce evenly over the enchiladas.

  • 7

    Sprinkle the shredded cheese over the top.

  • 8

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

  • 9

    Garnish with fresh cilantro if desired, and serve warm.