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 smothered in a rich, smoky chili sauce. Tender shredded chicken is wrapped in warm corn tortillas, layered with a sprinkle of reduced fat cheddar and a medley of aromatic sautéed onions, all baked to bubbly perfection. This dish is both nourishing and satisfying, delivering robust flavors with a clean, wholesome twist.

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NUTRITION

411kcal
Protein
47.4g
Fat
14g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/4 cup Reduced Fat Cheddar Cheese (shredded)

1/4 cup Smoky Chili Sauce

1/4 cup diced Onion

1 tsp Olive Oil

2 tbsp chopped Cilantro (optional)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Sauté the diced onions in 1 teaspoon of olive oil over medium heat until softened, about 3-4 minutes.

  • 3

    Shred the 4 oz chicken breast (pre-cooked or poached) and combine with the sautéed onions and 1/4 cup smoky chili sauce in a bowl.

  • 4

    Warm the corn tortillas briefly so they are pliable. Spoon the chicken mixture into the center of each tortilla, then sprinkle 1/8 cup reduced fat cheddar cheese over the filling.

  • 5

    Roll the tortillas tightly and place them seam-side down in a small baking dish.

  • 6

    Drizzle the remaining 1/8 cup cheese and extra smoky chili sauce over the enchiladas.

  • 7

    Bake in the preheated oven for 15-20 minutes until heated through and the cheese is melted.

  • 8

    Garnish with chopped cilantro if using, and serve warm.

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 smothered in a rich, smoky chili sauce. Tender shredded chicken is wrapped in warm corn tortillas, layered with a sprinkle of reduced fat cheddar and a medley of aromatic sautéed onions, all baked to bubbly perfection. This dish is both nourishing and satisfying, delivering robust flavors with a clean, wholesome twist.

NUTRITION

411kcal
Protein
47.4g
Fat
14g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/4 cup Reduced Fat Cheddar Cheese (shredded)

1/4 cup Smoky Chili Sauce

1/4 cup diced Onion

1 tsp Olive Oil

2 tbsp chopped Cilantro (optional)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Sauté the diced onions in 1 teaspoon of olive oil over medium heat until softened, about 3-4 minutes.

  • 3

    Shred the 4 oz chicken breast (pre-cooked or poached) and combine with the sautéed onions and 1/4 cup smoky chili sauce in a bowl.

  • 4

    Warm the corn tortillas briefly so they are pliable. Spoon the chicken mixture into the center of each tortilla, then sprinkle 1/8 cup reduced fat cheddar cheese over the filling.

  • 5

    Roll the tortillas tightly and place them seam-side down in a small baking dish.

  • 6

    Drizzle the remaining 1/8 cup cheese and extra smoky chili sauce over the enchiladas.

  • 7

    Bake in the preheated oven for 15-20 minutes until heated through and the cheese is melted.

  • 8

    Garnish with chopped cilantro if using, and serve warm.