Zesty Chicken Enchiladas

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

Zesty Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Zesty Chicken Enchiladas

Enjoy tender, seasoned chicken wrapped in warm corn tortillas and smothered in a tangy enchilada sauce, with a sprinkle of reduced-fat cheese, black beans, and fresh bell pepper and onion. This dish offers a vibrant mix of flavors and textures, perfect for a nutrition-packed dinner that delights your taste buds while keeping you within your targeted protein and calorie goals.

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NUTRITION

363kcal
Protein
46.6g
Fat
7.1g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/4 cup Enchilada Sauce

1/8 cup Reduced-Fat Cheddar Cheese

1/4 cup Black Beans

1/4 medium Bell Pepper (diced)

1/8 small Onion (diced)

1 tsp Cumin Powder

1 tsp Chili Powder

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the 4 oz chicken breast with cumin and chili powder. Sauté in a lightly sprayed pan until fully cooked and easily shredded, about 6-8 minutes per side.

  • 3

    Shred the cooked chicken and combine it in a bowl with diced bell pepper, onion, black beans, and enchilada sauce.

  • 4

    Warm the corn tortillas in a dry skillet or microwave to make them pliable.

  • 5

    Place a portion of the chicken mixture in the center of each tortilla, sprinkle a bit of reduced-fat cheddar cheese, then roll them up tightly.

  • 6

    Arrange the rolled enchiladas in a baking dish and spoon a little extra enchilada sauce over the top. Sprinkle any remaining cheese if desired.

  • 7

    Bake in the preheated oven for about 10-12 minutes until heated through and the cheese is slightly melted.

  • 8

    Serve hot and enjoy a zesty, satisfying meal.

Zesty Chicken Enchiladas

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

Zesty Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Zesty Chicken Enchiladas

Enjoy tender, seasoned chicken wrapped in warm corn tortillas and smothered in a tangy enchilada sauce, with a sprinkle of reduced-fat cheese, black beans, and fresh bell pepper and onion. This dish offers a vibrant mix of flavors and textures, perfect for a nutrition-packed dinner that delights your taste buds while keeping you within your targeted protein and calorie goals.

NUTRITION

363kcal
Protein
46.6g
Fat
7.1g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/4 cup Enchilada Sauce

1/8 cup Reduced-Fat Cheddar Cheese

1/4 cup Black Beans

1/4 medium Bell Pepper (diced)

1/8 small Onion (diced)

1 tsp Cumin Powder

1 tsp Chili Powder

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the 4 oz chicken breast with cumin and chili powder. Sauté in a lightly sprayed pan until fully cooked and easily shredded, about 6-8 minutes per side.

  • 3

    Shred the cooked chicken and combine it in a bowl with diced bell pepper, onion, black beans, and enchilada sauce.

  • 4

    Warm the corn tortillas in a dry skillet or microwave to make them pliable.

  • 5

    Place a portion of the chicken mixture in the center of each tortilla, sprinkle a bit of reduced-fat cheddar cheese, then roll them up tightly.

  • 6

    Arrange the rolled enchiladas in a baking dish and spoon a little extra enchilada sauce over the top. Sprinkle any remaining cheese if desired.

  • 7

    Bake in the preheated oven for about 10-12 minutes until heated through and the cheese is slightly melted.

  • 8

    Serve hot and enjoy a zesty, satisfying meal.