Chili Chicken and Veggie Baked Enchiladas

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

Chili Chicken and Veggie Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Chili Chicken and Veggie Baked Enchiladas

Enjoy a vibrant twist on classic enchiladas featuring tender chili-seasoned chicken, a colorful mix of bell peppers and onions, complemented by hearty black beans, all wrapped in whole wheat tortillas and topped with a light, savory enchilada sauce and reduced-fat cheese. This dish is perfectly balanced with clean ingredients that bring warmth and comfort in every bite.

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NUTRITION

404kcal
Protein
43.1g
Fat
6.1g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Whole Wheat Tortillas

1/4 cup Black Beans

1/2 cup Bell Peppers, diced

1/4 cup Onion, diced

1/4 cup Enchilada Sauce

1/4 cup Reduced-Fat Cheddar Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred or dice the chicken breast and season with chili powder, salt, and pepper for a mild chili flavor.

  • 3

    In a skillet over medium heat, sauté the diced onion and bell peppers until softened, about 3-4 minutes.

  • 4

    Stir in the black beans with the vegetables and warm through. Mix in the seasoned chicken thoroughly.

  • 5

    Lay out the whole wheat tortillas and spoon an even layer of the chicken and veggie mixture onto each.

  • 6

    Drizzle a little enchilada sauce over the filling before rolling up the tortillas tightly.

  • 7

    Place the rolled enchiladas in a baking dish, seam side down. Top evenly with the remaining enchilada sauce and sprinkle with reduced-fat cheddar cheese.

  • 8

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

  • 9

    Let cool slightly before serving to enjoy the perfect balance of flavors.

Chili Chicken and Veggie Baked Enchiladas

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

Chili Chicken and Veggie Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Chili Chicken and Veggie Baked Enchiladas

Enjoy a vibrant twist on classic enchiladas featuring tender chili-seasoned chicken, a colorful mix of bell peppers and onions, complemented by hearty black beans, all wrapped in whole wheat tortillas and topped with a light, savory enchilada sauce and reduced-fat cheese. This dish is perfectly balanced with clean ingredients that bring warmth and comfort in every bite.

NUTRITION

404kcal
Protein
43.1g
Fat
6.1g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Whole Wheat Tortillas

1/4 cup Black Beans

1/2 cup Bell Peppers, diced

1/4 cup Onion, diced

1/4 cup Enchilada Sauce

1/4 cup Reduced-Fat Cheddar Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred or dice the chicken breast and season with chili powder, salt, and pepper for a mild chili flavor.

  • 3

    In a skillet over medium heat, sauté the diced onion and bell peppers until softened, about 3-4 minutes.

  • 4

    Stir in the black beans with the vegetables and warm through. Mix in the seasoned chicken thoroughly.

  • 5

    Lay out the whole wheat tortillas and spoon an even layer of the chicken and veggie mixture onto each.

  • 6

    Drizzle a little enchilada sauce over the filling before rolling up the tortillas tightly.

  • 7

    Place the rolled enchiladas in a baking dish, seam side down. Top evenly with the remaining enchilada sauce and sprinkle with reduced-fat cheddar cheese.

  • 8

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

  • 9

    Let cool slightly before serving to enjoy the perfect balance of flavors.