Baked Chicken and Vegetable Enchiladas with Tangy Green Chili Sauce

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

Baked Chicken and Vegetable Enchiladas with Tangy Green Chili Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Vegetable Enchiladas with Tangy Green Chili Sauce

Enjoy a vibrant fusion of flavors in these baked chicken and vegetable enchiladas, bursting with tender chicken, crisp bell peppers, zucchini, and onions, all wrapped in soft corn tortillas and smothered with a tangy green chili sauce. A light sprinkle of low-fat cheese adds the perfect finishing touch to this wholesome meal.

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NUTRITION

344kcal
Protein
38.3g
Fat
8.6g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup diced Red Bell Pepper

1/2 medium Zucchini (sliced)

1/4 cup diced Red Onion

2 Corn Tortillas

1/4 cup shredded Low-Fat Cheese

1/4 cup Green Chili Sauce

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Season the chicken breast with your preferred spices (such as salt, pepper, and a touch of cumin). Sauté the chicken in a pan with olive oil until cooked through, then shred it using two forks.

  • 3

    In the same pan, add diced red bell pepper, zucchini, and red onion. Sauté until tender, about 3-4 minutes.

  • 4

    Warm the corn tortillas slightly to make them pliable. Spread a thin layer of green chili sauce on each tortilla, then fill with shredded chicken and sautéed vegetables. Sprinkle a bit of low-fat cheese.

  • 5

    Roll the tortillas into enchiladas and place them seam-side down in a baking dish.

  • 6

    Top the rolled enchiladas with the remaining green chili sauce and a light sprinkle of low-fat cheese.

  • 7

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

  • 8

    Serve warm and enjoy your nutritious meal.

Baked Chicken and Vegetable Enchiladas with Tangy Green Chili Sauce

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

Baked Chicken and Vegetable Enchiladas with Tangy Green Chili Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Vegetable Enchiladas with Tangy Green Chili Sauce

Enjoy a vibrant fusion of flavors in these baked chicken and vegetable enchiladas, bursting with tender chicken, crisp bell peppers, zucchini, and onions, all wrapped in soft corn tortillas and smothered with a tangy green chili sauce. A light sprinkle of low-fat cheese adds the perfect finishing touch to this wholesome meal.

NUTRITION

344kcal
Protein
38.3g
Fat
8.6g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup diced Red Bell Pepper

1/2 medium Zucchini (sliced)

1/4 cup diced Red Onion

2 Corn Tortillas

1/4 cup shredded Low-Fat Cheese

1/4 cup Green Chili Sauce

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Season the chicken breast with your preferred spices (such as salt, pepper, and a touch of cumin). Sauté the chicken in a pan with olive oil until cooked through, then shred it using two forks.

  • 3

    In the same pan, add diced red bell pepper, zucchini, and red onion. Sauté until tender, about 3-4 minutes.

  • 4

    Warm the corn tortillas slightly to make them pliable. Spread a thin layer of green chili sauce on each tortilla, then fill with shredded chicken and sautéed vegetables. Sprinkle a bit of low-fat cheese.

  • 5

    Roll the tortillas into enchiladas and place them seam-side down in a baking dish.

  • 6

    Top the rolled enchiladas with the remaining green chili sauce and a light sprinkle of low-fat cheese.

  • 7

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

  • 8

    Serve warm and enjoy your nutritious meal.