Baked Chili Chicken Enchiladas

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

Baked Chili Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chili Chicken Enchiladas

Savor these baked chili chicken enchiladas that boast a hearty yet balanced flavor profile. Tender shredded chicken mingles with black beans, zesty enchilada sauce, and a hint of chili spice, all wrapped in warm whole wheat tortillas and finished with a delicate sprinkle of cheese and fresh cilantro. This dish is both satisfying and vibrant, ideal for a nutritious dinner that fits within your meal plan goals.

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NUTRITION

488kcal
Protein
42.5g
Fat
15.2g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Whole Wheat Tortillas

1/4 cup Black Beans

1/4 cup Enchilada Sauce

1 ounce Reduced-Fat Cheddar Cheese

1/2 medium Red Bell Pepper

1/4 medium Yellow Onion

2 tbsp Fresh Cilantro

1 tsp Chili Powder

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with chili powder and a drizzle of olive oil. In a skillet over medium heat, sauté the chopped yellow onion and red bell pepper in olive oil until softened, then add the chicken.

  • 3

    Cook the chicken until fully cooked, about 6-8 minutes per side, then shred it using two forks.

  • 4

    Mix the shredded chicken with black beans and 1/4 cup enchilada sauce. Taste and adjust seasoning if necessary.

  • 5

    Place the whole wheat tortillas on a clean surface. Evenly distribute the chicken mixture onto each tortilla and sprinkle reduced-fat cheddar cheese on top.

  • 6

    Roll the tortillas tightly and place them seam-side down in an 8x8-inch baking dish. Drizzle any remaining enchilada sauce over the enchiladas.

  • 7

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

  • 8

    Garnish with fresh cilantro before serving.

Baked Chili Chicken Enchiladas

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

Baked Chili Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chili Chicken Enchiladas

Savor these baked chili chicken enchiladas that boast a hearty yet balanced flavor profile. Tender shredded chicken mingles with black beans, zesty enchilada sauce, and a hint of chili spice, all wrapped in warm whole wheat tortillas and finished with a delicate sprinkle of cheese and fresh cilantro. This dish is both satisfying and vibrant, ideal for a nutritious dinner that fits within your meal plan goals.

NUTRITION

488kcal
Protein
42.5g
Fat
15.2g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Whole Wheat Tortillas

1/4 cup Black Beans

1/4 cup Enchilada Sauce

1 ounce Reduced-Fat Cheddar Cheese

1/2 medium Red Bell Pepper

1/4 medium Yellow Onion

2 tbsp Fresh Cilantro

1 tsp Chili Powder

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with chili powder and a drizzle of olive oil. In a skillet over medium heat, sauté the chopped yellow onion and red bell pepper in olive oil until softened, then add the chicken.

  • 3

    Cook the chicken until fully cooked, about 6-8 minutes per side, then shred it using two forks.

  • 4

    Mix the shredded chicken with black beans and 1/4 cup enchilada sauce. Taste and adjust seasoning if necessary.

  • 5

    Place the whole wheat tortillas on a clean surface. Evenly distribute the chicken mixture onto each tortilla and sprinkle reduced-fat cheddar cheese on top.

  • 6

    Roll the tortillas tightly and place them seam-side down in an 8x8-inch baking dish. Drizzle any remaining enchilada sauce over the enchiladas.

  • 7

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

  • 8

    Garnish with fresh cilantro before serving.