Spicy Baked Chicken Enchiladas

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

Spicy Baked Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Baked Chicken Enchiladas

Savor these flavorful enchiladas featuring tender, spiced chicken wrapped in whole wheat tortillas, smothered with a zesty enchilada sauce, and accented with black beans, a sprinkle of reduced fat cheese, and a cooling dollop of non-fat Greek yogurt. Every bite delivers a blend of textures and a balanced fusion of spice and creaminess, perfect for a heartwarming meal.

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NUTRITION

401kcal
Protein
43.6g
Fat
8.5g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Black Beans

1/4 cup Enchilada Sauce

1/8 cup Reduced Fat Cheddar Cheese

2 tbsp Non-Fat Greek Yogurt

1 tsp Chili Powder

1 tsp Cumin

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the chili powder, cumin, and garlic powder. Rub this spice mixture onto the 4 ounces of chicken breast.

  • 3

    Bake the seasoned chicken in the preheated oven for 20-25 minutes until fully cooked. Once done, shred or dice the chicken.

  • 4

    Warm the whole wheat tortilla on a skillet for 30 seconds on each side to make it pliable.

  • 5

    In a mixing bowl, combine the shredded chicken with the black beans and enchilada sauce.

  • 6

    Spoon the chicken mixture onto the tortilla, sprinkle with reduced fat cheddar cheese, and roll it tightly.

  • 7

    Place the rolled enchilada seam side down in a small baking dish. Bake for an additional 8-10 minutes until the cheese starts melting.

  • 8

    Serve the enchiladas warm with a dollop of non-fat Greek yogurt on top for a creamy finish.

Spicy Baked Chicken Enchiladas

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

Spicy Baked Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Baked Chicken Enchiladas

Savor these flavorful enchiladas featuring tender, spiced chicken wrapped in whole wheat tortillas, smothered with a zesty enchilada sauce, and accented with black beans, a sprinkle of reduced fat cheese, and a cooling dollop of non-fat Greek yogurt. Every bite delivers a blend of textures and a balanced fusion of spice and creaminess, perfect for a heartwarming meal.

NUTRITION

401kcal
Protein
43.6g
Fat
8.5g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Black Beans

1/4 cup Enchilada Sauce

1/8 cup Reduced Fat Cheddar Cheese

2 tbsp Non-Fat Greek Yogurt

1 tsp Chili Powder

1 tsp Cumin

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the chili powder, cumin, and garlic powder. Rub this spice mixture onto the 4 ounces of chicken breast.

  • 3

    Bake the seasoned chicken in the preheated oven for 20-25 minutes until fully cooked. Once done, shred or dice the chicken.

  • 4

    Warm the whole wheat tortilla on a skillet for 30 seconds on each side to make it pliable.

  • 5

    In a mixing bowl, combine the shredded chicken with the black beans and enchilada sauce.

  • 6

    Spoon the chicken mixture onto the tortilla, sprinkle with reduced fat cheddar cheese, and roll it tightly.

  • 7

    Place the rolled enchilada seam side down in a small baking dish. Bake for an additional 8-10 minutes until the cheese starts melting.

  • 8

    Serve the enchiladas warm with a dollop of non-fat Greek yogurt on top for a creamy finish.