Lean Shredded Chicken Enchiladas with Roasted Corn and Peppers

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

Lean Shredded Chicken Enchiladas with Roasted Corn and Peppers

YOUR SOLIN GENERATED RECIPE

Lean Shredded Chicken Enchiladas with Roasted Corn and Peppers

Enjoy a vibrant twist on classic enchiladas with lean shredded chicken tucked into whole wheat tortillas, paired with a colorful medley of roasted corn and bell peppers and topped with a zesty enchilada sauce. This lighter version balances hearty flavors with a clean ingredient list to support your nutritional goals.

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NUTRITION

508kcal
Protein
54.5g
Fat
9.9g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Shredded Chicken Breast

1/2 cup Roasted Corn Kernels

1/2 cup Roasted Red Bell Pepper

1/2 cup Roasted Green Bell Pepper

2 Whole Wheat Tortillas

1/4 cup Enchilada Sauce

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    If not already done, roast the corn kernels and chopped red and green bell peppers on a baking sheet with a drizzle of olive oil, salt, and pepper for about 15 minutes until slightly charred and tender.

  • 3

    Warm the shredded chicken in a saucepan or microwave, then mix in a portion of the roasted corn and peppers to infuse extra flavor.

  • 4

    Lightly warm the whole wheat tortillas to make them pliable.

  • 5

    Spoon the chicken, corn, and pepper mixture evenly onto each tortilla, roll them up tightly, and place them seam-side down in an oven-safe dish.

  • 6

    Pour the enchilada sauce over the rolled tortillas ensuring even coverage.

  • 7

    Bake for 10-12 minutes until heated through and the flavors meld together.

  • 8

    Remove from the oven, let cool slightly, and serve immediately.

Lean Shredded Chicken Enchiladas with Roasted Corn and Peppers

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

Lean Shredded Chicken Enchiladas with Roasted Corn and Peppers

YOUR SOLIN GENERATED RECIPE

Lean Shredded Chicken Enchiladas with Roasted Corn and Peppers

Enjoy a vibrant twist on classic enchiladas with lean shredded chicken tucked into whole wheat tortillas, paired with a colorful medley of roasted corn and bell peppers and topped with a zesty enchilada sauce. This lighter version balances hearty flavors with a clean ingredient list to support your nutritional goals.

NUTRITION

508kcal
Protein
54.5g
Fat
9.9g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Shredded Chicken Breast

1/2 cup Roasted Corn Kernels

1/2 cup Roasted Red Bell Pepper

1/2 cup Roasted Green Bell Pepper

2 Whole Wheat Tortillas

1/4 cup Enchilada Sauce

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    If not already done, roast the corn kernels and chopped red and green bell peppers on a baking sheet with a drizzle of olive oil, salt, and pepper for about 15 minutes until slightly charred and tender.

  • 3

    Warm the shredded chicken in a saucepan or microwave, then mix in a portion of the roasted corn and peppers to infuse extra flavor.

  • 4

    Lightly warm the whole wheat tortillas to make them pliable.

  • 5

    Spoon the chicken, corn, and pepper mixture evenly onto each tortilla, roll them up tightly, and place them seam-side down in an oven-safe dish.

  • 6

    Pour the enchilada sauce over the rolled tortillas ensuring even coverage.

  • 7

    Bake for 10-12 minutes until heated through and the flavors meld together.

  • 8

    Remove from the oven, let cool slightly, and serve immediately.