Chili-Spiced Chicken Enchiladas

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

Chili-Spiced Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Chili-Spiced Chicken Enchiladas

Savor these vibrant enchiladas featuring tender, chili-spiced chicken wrapped in soft corn tortillas, smothered in a tangy enchilada sauce, lightly sprinkled with reduced-fat cheddar, and accented by black beans for an extra boost of wholesome flavor. Every bite delivers a balanced mix of zest, texture, and comfort perfect for a nourishing meal any time of day.

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NUTRITION

371kcal
Protein
46.3g
Fat
7.8g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

2 Corn Tortillas (30g each)

1/2 cup Enchilada Sauce (120g)

1/4 cup Reduced-Fat Cheddar Cheese (28g)

1/4 cup Black Beans (43g)

1 tsp Chili Powder

1 tsp Cumin

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast on both sides with chili powder, cumin, and garlic powder.

  • 3

    In a non-stick skillet over medium heat, cook the seasoned chicken for about 5-6 minutes per side until fully cooked. Once done, shred or dice the chicken.

  • 4

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

  • 5

    Mix the shredded chicken with the black beans and half of the enchilada sauce in a bowl.

  • 6

    Spoon the chicken and bean mixture onto each tortilla, roll them tightly, and place seam-side down in a baking dish.

  • 7

    Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the reduced-fat cheddar cheese on top.

  • 8

    Bake in the preheated oven for 10-12 minutes until the cheese melts and the dish is heated through.

  • 9

    Remove from the oven and serve warm, enjoying the balanced blend of spices and flavors.

Chili-Spiced Chicken Enchiladas

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

Chili-Spiced Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Chili-Spiced Chicken Enchiladas

Savor these vibrant enchiladas featuring tender, chili-spiced chicken wrapped in soft corn tortillas, smothered in a tangy enchilada sauce, lightly sprinkled with reduced-fat cheddar, and accented by black beans for an extra boost of wholesome flavor. Every bite delivers a balanced mix of zest, texture, and comfort perfect for a nourishing meal any time of day.

NUTRITION

371kcal
Protein
46.3g
Fat
7.8g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

2 Corn Tortillas (30g each)

1/2 cup Enchilada Sauce (120g)

1/4 cup Reduced-Fat Cheddar Cheese (28g)

1/4 cup Black Beans (43g)

1 tsp Chili Powder

1 tsp Cumin

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast on both sides with chili powder, cumin, and garlic powder.

  • 3

    In a non-stick skillet over medium heat, cook the seasoned chicken for about 5-6 minutes per side until fully cooked. Once done, shred or dice the chicken.

  • 4

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

  • 5

    Mix the shredded chicken with the black beans and half of the enchilada sauce in a bowl.

  • 6

    Spoon the chicken and bean mixture onto each tortilla, roll them tightly, and place seam-side down in a baking dish.

  • 7

    Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the reduced-fat cheddar cheese on top.

  • 8

    Bake in the preheated oven for 10-12 minutes until the cheese melts and the dish is heated through.

  • 9

    Remove from the oven and serve warm, enjoying the balanced blend of spices and flavors.