Chili-Spiced Chicken Baked Enchiladas

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

Chili-Spiced Chicken Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Chili-Spiced Chicken Baked Enchiladas

Enjoy these savory enchiladas featuring tender, chili-spiced chicken paired with black beans and red bell pepper, all wrapped in a whole wheat tortilla, smothered with a tangy enchilada sauce and a light sprinkle of low-fat cheese. A balanced and satisfying meal perfect for any time of day.

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NUTRITION

394kcal
Protein
40.7g
Fat
7.1g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Black Beans

1/4 cup Red Bell Pepper

1/4 cup Enchilada Sauce

1/4 cup Low-Fat Shredded Cheese

Olive Oil Spray

1 tsp Chili Powder

1 tsp Cumin

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Spray a non-stick skillet with olive oil spray over medium heat. Add the chicken breast and sprinkle with chili powder and cumin. Sauté until the chicken is cooked through, about 5-7 minutes, then shred or dice it.

  • 3

    In the same skillet, add the black beans and red bell pepper. Stir to combine and warm for 2 minutes.

  • 4

    Place the whole wheat tortilla on a flat surface. Evenly spread the chicken mixture over the tortilla, then drizzle with enchilada sauce and sprinkle the low-fat cheese on top.

  • 5

    Roll the tortilla tightly and place it seam-side down in a small baking dish. If desired, drizzle a little extra enchilada sauce on top.

  • 6

    Bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and the edges are crisp.

  • 7

    Remove from the oven, let cool slightly, and enjoy your balanced and flavorful Chili-Spiced Chicken Baked Enchilada.

Chili-Spiced Chicken Baked Enchiladas

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

Chili-Spiced Chicken Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Chili-Spiced Chicken Baked Enchiladas

Enjoy these savory enchiladas featuring tender, chili-spiced chicken paired with black beans and red bell pepper, all wrapped in a whole wheat tortilla, smothered with a tangy enchilada sauce and a light sprinkle of low-fat cheese. A balanced and satisfying meal perfect for any time of day.

NUTRITION

394kcal
Protein
40.7g
Fat
7.1g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Black Beans

1/4 cup Red Bell Pepper

1/4 cup Enchilada Sauce

1/4 cup Low-Fat Shredded Cheese

Olive Oil Spray

1 tsp Chili Powder

1 tsp Cumin

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Spray a non-stick skillet with olive oil spray over medium heat. Add the chicken breast and sprinkle with chili powder and cumin. Sauté until the chicken is cooked through, about 5-7 minutes, then shred or dice it.

  • 3

    In the same skillet, add the black beans and red bell pepper. Stir to combine and warm for 2 minutes.

  • 4

    Place the whole wheat tortilla on a flat surface. Evenly spread the chicken mixture over the tortilla, then drizzle with enchilada sauce and sprinkle the low-fat cheese on top.

  • 5

    Roll the tortilla tightly and place it seam-side down in a small baking dish. If desired, drizzle a little extra enchilada sauce on top.

  • 6

    Bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and the edges are crisp.

  • 7

    Remove from the oven, let cool slightly, and enjoy your balanced and flavorful Chili-Spiced Chicken Baked Enchilada.