YOUR SOLIN GENERATED RECIPE
Baked Chicken Enchiladas with Smoky Red Chili Sauce
Savor these baked chicken enchiladas featuring tender chicken breast wrapped in soft whole wheat tortillas, smothered in a smoky red chili sauce made from roasted red bell pepper, tomato paste, and aromatic spices. Topped with a sprinkle of reduced-fat cheese and black beans, every bite delivers a balanced crunch and a vibrant burst of flavor ideal for a healthy lunch or dinner.
INGREDIENTS
4 oz Chicken Breast
1 Whole Wheat Tortilla
1/4 cup Reduced Fat Shredded Cheese
1/4 cup Black Beans
1/2 medium Red Bell Pepper
2 tbsp Tomato Paste
1/2 tsp Chipotle Powder
1/2 tsp Smoked Paprika
1 Garlic Clove
1/4 cup Water
PREPARATION
Preheat your oven to 375°F.
Start by preparing the smoky red chili sauce: blend the red bell pepper, tomato paste, garlic, chipotle powder, smoked paprika, and water until smooth. Adjust seasoning as desired.
Lightly season the chicken breast with salt and pepper. Bake it on a lined baking sheet for about 18-20 minutes or until fully cooked, then shred or chop it into bite-sized pieces.
Warm the whole wheat tortilla in a dry pan for about 30 seconds per side to make it pliable.
Spread a thin layer of the smoky chili sauce over the tortilla, then layer with shredded chicken, black beans, and a sprinkle of reduced fat cheese.
Roll up the tortilla tightly to form an enchilada. Place the enchilada in a baking dish.
Top the enchilada with any remaining sauce and a little extra cheese if desired, and bake in the oven for 8-10 minutes until heated through and cheese is slightly melted.
Serve hot and enjoy your balanced, flavorful meal.