YOUR SOLIN GENERATED RECIPE
Lean Chicken and Veggie Baked Enchiladas
Savor these wholesome enchiladas filled with lean chicken breast, a medley of colorful bell peppers and onions, black beans, and a light sprinkle of low-fat cheese. Topped with a zesty salsa and baked to perfection, this dish offers a satisfying balance of protein, fiber, and flavor that's both nourishing and delicious.
INGREDIENTS
4 oz Chicken Breast
2 Corn Tortillas
1 medium Bell Pepper
1/2 medium Onion
1/4 cup Black Beans
1/4 cup Low-Fat Shredded Cheese
1/4 cup Salsa
Spices (cumin, garlic powder, salt, pepper)
PREPARATION
Preheat your oven to 375°F.
Dice the chicken breast into small pieces and season with cumin, garlic powder, salt, and pepper.
In a non-stick pan over medium heat, lightly sauté the chicken pieces until just cooked through. Remove and set aside.
Dice the bell pepper and onion, then sauté in the same pan until slightly softened.
Mix the cooked chicken, sautéed veggies, and black beans in a bowl.
Warm the corn tortillas in a separate pan or microwave so they become pliable.
Place the chicken and veggie mixture down the center of each tortilla, sprinkle with low-fat cheese, and roll them tightly.
Arrange the rolled enchiladas in a baking dish and spoon salsa over the top.
Bake in the preheated oven for 10-12 minutes until the cheese is melted and the enchiladas are warmed through.
Serve hot and enjoy your balanced, protein-packed meal.