YOUR SOLIN GENERATED RECIPE
Baked Chili Chicken Enchiladas
Enjoy these vibrant enchiladas filled with tender, seasoned chicken, a hint of chili, and a melange of flavors from savory enchilada sauce and gooey light cheddar. This dish is baked to perfection, offering a delicious balance of tangy and spicy notes wrapped in a warm corn tortilla.
INGREDIENTS
4 oz Chicken Breast
1 Corn Tortilla
1/4 cup Enchilada Sauce
1/4 cup Light Cheddar Cheese
1/4 cup Black Beans
1 tsp Chili Powder
1 tsp Garlic Powder
PREPARATION
Preheat the oven to 375°F (190°C).
Season the chicken breast with chili powder and garlic powder. For enhanced flavor, you can lightly salt and pepper if desired.
Bake the seasoned chicken breast on a parchment-lined tray for 20-25 minutes or until fully cooked. Once cooked, shred or dice the chicken into bite-sized pieces.
Warm the corn tortilla slightly in a dry skillet or microwave to make it pliable.
Spread a thin layer of enchilada sauce on the tortilla, then layer with shredded chicken, black beans, and a sprinkle of light cheddar cheese.
Roll the tortilla tightly to enclose the filling. Place the rolled enchilada seam-side down in a small baking dish.
Top the enchilada with the remaining enchilada sauce and a little extra cheese if desired.
Bake in the preheated oven for 10 minutes, until the sauce is bubbly and the cheese is melted.
Serve warm and enjoy your balanced, protein-packed meal.