Chili-Spiced Chicken and Veggie Baked Enchiladas

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

Chili-Spiced Chicken and Veggie Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Chili-Spiced Chicken and Veggie Baked Enchiladas

Savor the bold flavors of chili-spiced chicken paired with vibrant sautéed veggies wrapped in soft corn tortillas and topped with a zesty enchilada sauce and a sprinkle of reduced fat cheese. This baked enchilada offers a warming blend of spices and textures, delivering a balanced, protein-packed meal perfect for any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

448kcal
Protein
47.1g
Fat
14.8g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 Corn Tortillas

1/2 cup Sliced Red Bell Pepper

1/4 cup Diced Red Onion

1/3 cup Enchilada Sauce

1/4 cup Reduced Fat Cheese

1 tsp Olive Oil

1 tsp Chili Powder

1 tsp Cumin

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, toss the chicken breast with chili powder, cumin, salt, and pepper. Sauté in olive oil over medium heat until the chicken is cooked through and lightly browned. Shred or dice the chicken once cooled slightly.

  • 3

    Sauté the red bell pepper and red onion in the same pan for 2-3 minutes until they soften.

  • 4

    Lay out the corn tortillas and spread a thin layer of enchilada sauce on each. Distribute the cooked chicken and sautéed veggies evenly among the tortillas.

  • 5

    Roll up the tortillas tightly and place them seam side down in a baking dish. Pour any remaining enchilada sauce over the top and sprinkle with reduced fat cheese.

  • 6

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

  • 7

    Serve warm, and enjoy your protein-packed, flavor-rich enchiladas!

Chili-Spiced Chicken and Veggie Baked Enchiladas

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

Chili-Spiced Chicken and Veggie Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Chili-Spiced Chicken and Veggie Baked Enchiladas

Savor the bold flavors of chili-spiced chicken paired with vibrant sautéed veggies wrapped in soft corn tortillas and topped with a zesty enchilada sauce and a sprinkle of reduced fat cheese. This baked enchilada offers a warming blend of spices and textures, delivering a balanced, protein-packed meal perfect for any time of the day.

NUTRITION

448kcal
Protein
47.1g
Fat
14.8g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 Corn Tortillas

1/2 cup Sliced Red Bell Pepper

1/4 cup Diced Red Onion

1/3 cup Enchilada Sauce

1/4 cup Reduced Fat Cheese

1 tsp Olive Oil

1 tsp Chili Powder

1 tsp Cumin

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, toss the chicken breast with chili powder, cumin, salt, and pepper. Sauté in olive oil over medium heat until the chicken is cooked through and lightly browned. Shred or dice the chicken once cooled slightly.

  • 3

    Sauté the red bell pepper and red onion in the same pan for 2-3 minutes until they soften.

  • 4

    Lay out the corn tortillas and spread a thin layer of enchilada sauce on each. Distribute the cooked chicken and sautéed veggies evenly among the tortillas.

  • 5

    Roll up the tortillas tightly and place them seam side down in a baking dish. Pour any remaining enchilada sauce over the top and sprinkle with reduced fat cheese.

  • 6

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

  • 7

    Serve warm, and enjoy your protein-packed, flavor-rich enchiladas!