Baked Chicken Enchiladas with Smoky Chipotle Sauce

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

Baked Chicken Enchiladas with Smoky Chipotle Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchiladas with Smoky Chipotle Sauce

Savor these hearty baked enchiladas featuring tender chicken breast, vibrant veggies, and a smoky chipotle-infused tomato sauce wrapped in warm corn tortillas and topped with a sprinkle of reduced-fat cheddar. Perfectly balanced for a nutritious and flavorful meal.

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NUTRITION

432kcal
Protein
50.2g
Fat
9.4g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/4 cup Reduced-Fat Cheddar Cheese

1/4 cup Black Beans (low sodium, canned)

1/3 cup Tomato Sauce

1/4 cup Red Bell Pepper (diced)

1/4 cup Yellow Onion (diced)

1 Garlic clove (minced)

1/4 teaspoon Chipotle Powder

1/2 teaspoon Ground Cumin

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the 4-ounce chicken breast with salt, black pepper, and a pinch of ground cumin. In a skillet over medium heat, sear the chicken until lightly browned on both sides, then cook through (about 5-7 minutes per side) until the internal temperature reaches 165°F. Shred the chicken using two forks.

  • 3

    In the same skillet, add the diced yellow onion, red bell pepper, and minced garlic. Sauté until softened, about 3-4 minutes.

  • 4

    Mix the shredded chicken with sautéed veggies, black beans, tomato sauce, chipotle powder, and additional cumin if desired. Adjust seasoning with salt and pepper.

  • 5

    Warm the corn tortillas in a dry skillet or microwave until pliable. Spoon a portion of the chicken mixture onto each tortilla and roll tightly.

  • 6

    Place the rolled tortillas seam-side down in a baking dish. Pour any remaining sauce over the enchiladas and sprinkle reduced-fat cheddar cheese evenly on top.

  • 7

    Bake in the preheated oven for 15-20 minutes until the cheese is melted and the enchiladas are heated through.

  • 8

    Serve immediately and enjoy your balanced, protein-packed meal.

Baked Chicken Enchiladas with Smoky Chipotle Sauce

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

Baked Chicken Enchiladas with Smoky Chipotle Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchiladas with Smoky Chipotle Sauce

Savor these hearty baked enchiladas featuring tender chicken breast, vibrant veggies, and a smoky chipotle-infused tomato sauce wrapped in warm corn tortillas and topped with a sprinkle of reduced-fat cheddar. Perfectly balanced for a nutritious and flavorful meal.

NUTRITION

432kcal
Protein
50.2g
Fat
9.4g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/4 cup Reduced-Fat Cheddar Cheese

1/4 cup Black Beans (low sodium, canned)

1/3 cup Tomato Sauce

1/4 cup Red Bell Pepper (diced)

1/4 cup Yellow Onion (diced)

1 Garlic clove (minced)

1/4 teaspoon Chipotle Powder

1/2 teaspoon Ground Cumin

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the 4-ounce chicken breast with salt, black pepper, and a pinch of ground cumin. In a skillet over medium heat, sear the chicken until lightly browned on both sides, then cook through (about 5-7 minutes per side) until the internal temperature reaches 165°F. Shred the chicken using two forks.

  • 3

    In the same skillet, add the diced yellow onion, red bell pepper, and minced garlic. Sauté until softened, about 3-4 minutes.

  • 4

    Mix the shredded chicken with sautéed veggies, black beans, tomato sauce, chipotle powder, and additional cumin if desired. Adjust seasoning with salt and pepper.

  • 5

    Warm the corn tortillas in a dry skillet or microwave until pliable. Spoon a portion of the chicken mixture onto each tortilla and roll tightly.

  • 6

    Place the rolled tortillas seam-side down in a baking dish. Pour any remaining sauce over the enchiladas and sprinkle reduced-fat cheddar cheese evenly on top.

  • 7

    Bake in the preheated oven for 15-20 minutes until the cheese is melted and the enchiladas are heated through.

  • 8

    Serve immediately and enjoy your balanced, protein-packed meal.