Spicy Baked Chicken Enchiladas

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

Spicy Baked Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Baked Chicken Enchiladas

Enjoy these vibrant Spicy Baked Chicken Enchiladas bursting with flavor and a satisfying blend of lean protein, hearty beans, and zesty enchilada sauce, perfectly balanced for a nourishing, clean meal.

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NUTRITION

397kcal
Protein
40.2g
Fat
7.9g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Enchilada Sauce

1/4 cup Black Beans

1/4 cup Reduced Fat Cheddar Cheese

1/4 cup Red Bell Pepper

1/4 cup Yellow Onion

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 with chili powder, cumin, and garlic powder. Optionally, add salt and pepper to taste.

  • 3

    Heat a non-stick skillet over medium heat and sear the chicken on both sides for 2-3 minutes until lightly browned, then remove and shred or slice thinly.

  • 4

    In the same skillet, sauté the diced red bell pepper and onion for 2-3 minutes until slightly softened.

  • 5

    Mix the sautéed vegetables with shredded chicken, black beans, and 1/4 of the enchilada sauce.

  • 6

    Warm the corn tortillas slightly to make them pliable.

  • 7

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

  • 8

    Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the reduced fat cheddar cheese on top.

  • 9

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

  • 10

    Serve warm and enjoy your balanced, flavorful meal.

Spicy Baked Chicken Enchiladas

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

Spicy Baked Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Baked Chicken Enchiladas

Enjoy these vibrant Spicy Baked Chicken Enchiladas bursting with flavor and a satisfying blend of lean protein, hearty beans, and zesty enchilada sauce, perfectly balanced for a nourishing, clean meal.

NUTRITION

397kcal
Protein
40.2g
Fat
7.9g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Enchilada Sauce

1/4 cup Black Beans

1/4 cup Reduced Fat Cheddar Cheese

1/4 cup Red Bell Pepper

1/4 cup Yellow Onion

1 tsp Chili Powder

1 tsp Cumin

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with chili powder, cumin, and garlic powder. Optionally, add salt and pepper to taste.

  • 3

    Heat a non-stick skillet over medium heat and sear the chicken on both sides for 2-3 minutes until lightly browned, then remove and shred or slice thinly.

  • 4

    In the same skillet, sauté the diced red bell pepper and onion for 2-3 minutes until slightly softened.

  • 5

    Mix the sautéed vegetables with shredded chicken, black beans, and 1/4 of the enchilada sauce.

  • 6

    Warm the corn tortillas slightly to make them pliable.

  • 7

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

  • 8

    Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the reduced fat cheddar cheese on top.

  • 9

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

  • 10

    Serve warm and enjoy your balanced, flavorful meal.