Baked 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 Chicken Enchiladas with Smoky Chili Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchiladas with Smoky Chili Sauce

Savor these Baked Chicken Enchiladas featuring tender shredded chicken tucked into whole wheat tortillas, drizzled with a smoky chili sauce and lightly topped with low-fat cheese for a delightful burst of flavors. Perfectly balanced to offer a satisfying meal with ample protein and vibrant spices.

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NUTRITION

299kcal
Protein
39.5g
Fat
4.9g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Whole Wheat Tortillas

1/4 cup Low-Fat Shredded Cheddar Cheese

1/4 cup Smoky Chili Sauce

1/4 cup Black Beans

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and a pinch of smoked paprika. Bake for about 20-25 minutes until fully cooked and then shred using two forks.

  • 3

    Warm the whole wheat tortillas slightly on a skillet or in the microwave to increase pliability.

  • 4

    Mix the shredded chicken with half of the smoky chili sauce and black beans in a bowl.

  • 5

    Spoon the chicken mixture evenly onto each tortilla, roll them up tightly, and place in a lightly greased baking dish.

  • 6

    Drizzle the remaining smoky chili sauce over the enchiladas and sprinkle with low-fat cheddar cheese.

  • 7

    Bake in the preheated oven for 10-12 minutes until the sauce bubbles and the cheese is melted.

  • 8

    Remove from the oven and allow to cool for 2 minutes before serving.

Baked 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 Chicken Enchiladas with Smoky Chili Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchiladas with Smoky Chili Sauce

Savor these Baked Chicken Enchiladas featuring tender shredded chicken tucked into whole wheat tortillas, drizzled with a smoky chili sauce and lightly topped with low-fat cheese for a delightful burst of flavors. Perfectly balanced to offer a satisfying meal with ample protein and vibrant spices.

NUTRITION

299kcal
Protein
39.5g
Fat
4.9g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Whole Wheat Tortillas

1/4 cup Low-Fat Shredded Cheddar Cheese

1/4 cup Smoky Chili Sauce

1/4 cup Black Beans

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and a pinch of smoked paprika. Bake for about 20-25 minutes until fully cooked and then shred using two forks.

  • 3

    Warm the whole wheat tortillas slightly on a skillet or in the microwave to increase pliability.

  • 4

    Mix the shredded chicken with half of the smoky chili sauce and black beans in a bowl.

  • 5

    Spoon the chicken mixture evenly onto each tortilla, roll them up tightly, and place in a lightly greased baking dish.

  • 6

    Drizzle the remaining smoky chili sauce over the enchiladas and sprinkle with low-fat cheddar cheese.

  • 7

    Bake in the preheated oven for 10-12 minutes until the sauce bubbles and the cheese is melted.

  • 8

    Remove from the oven and allow to cool for 2 minutes before serving.