YOUR SOLIN GENERATED RECIPE
Baked Chicken Enchiladas with Zesty Chili Sauce
Enjoy a vibrant twist on classic enchiladas with tender baked chicken, lightly spiced black beans, and a zesty homemade chili-tomato sauce wrapped in soft corn tortillas. This dish bursts with flavor and texture, combining melty reduced-fat cheddar with fresh aromatics for a satisfying, well-rounded meal.
INGREDIENTS
3 oz Chicken Breast
1 Corn Tortilla
1/4 cup Reduced-Fat Cheddar Cheese, shredded
1/4 cup Tomato Chili Sauce
1/4 cup Black Beans
1/4 medium Onion
1 Garlic Clove
1 tsp Olive Oil
1 tsp Chili Powder
1 tsp Cumin
PREPARATION
Preheat your oven to 375°F.
Dice the chicken breast into small, bite-sized pieces. Season lightly with chili powder, cumin, salt, and pepper.
In a skillet over medium heat, warm the olive oil. Sauté the finely chopped onion and minced garlic until they become soft and aromatic.
Add the seasoned chicken to the skillet and cook until lightly browned and cooked through, about 5-7 minutes.
Stir in the black beans and tomato chili sauce into the chicken mixture, allowing the flavors to meld for about 2 minutes.
Lay out the corn tortilla and spoon the chicken mixture down the center. Sprinkle with a portion of the shredded reduced-fat cheddar cheese.
Carefully roll the tortilla to form an enchilada and place it seam-side down in a small baking dish.
Repeat with any additional tortillas if making more than one serving.
Top the enchiladas with the remaining cheese and a light drizzle of extra chili sauce on top if desired.
Bake in the preheated oven for 10-12 minutes until the cheese is melted and bubbly.
Serve warm and enjoy your tasty baked chicken enchilada with zesty chili sauce.