Baked Chicken Enchiladas with Smoky Red Sauce

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

Baked Chicken Enchiladas with Smoky Red Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchiladas with Smoky Red Sauce

Savor a delightful twist on classic enchiladas featuring tender, oven-baked chicken nestled in a warm whole wheat tortilla, draped with a smoky red tomato sauce, complemented by melty low‐fat cheese and vibrant veggies. This lighter version leaves you feeling satisfied while keeping it clean and balanced.

Try 7 days free, then $12.99 / mo.

NUTRITION

341kcal
Protein
40.9g
Fat
7.5g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/4 cup Smoky Red Enchilada Sauce

1/4 cup Black Beans

1/8 cup Chopped Red Bell Pepper

1/8 cup Chopped Onion

Spices (cumin, chili powder, salt, pepper)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred or finely dice the chicken breast. In a bowl, mix the chicken with black beans, chopped red bell pepper, chopped onion, and a pinch each of cumin, chili powder, salt, and pepper.

  • 3

    Warm the whole wheat tortilla briefly in a dry pan or microwave to soften it for easy rolling.

  • 4

    Spoon the chicken and bean mixture down the center of the tortilla, drizzle with smoky red enchilada sauce, and sprinkle low-fat cheese evenly over the filling.

  • 5

    Roll the tortilla tightly to enclose the filling. Place the rolled enchilada seam-side down in a small baking dish.

  • 6

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

  • 7

    Remove from the oven and garnish with extra sauce or a dash of fresh herbs if desired before serving.

Baked Chicken Enchiladas with Smoky Red Sauce

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

Baked Chicken Enchiladas with Smoky Red Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchiladas with Smoky Red Sauce

Savor a delightful twist on classic enchiladas featuring tender, oven-baked chicken nestled in a warm whole wheat tortilla, draped with a smoky red tomato sauce, complemented by melty low‐fat cheese and vibrant veggies. This lighter version leaves you feeling satisfied while keeping it clean and balanced.

NUTRITION

341kcal
Protein
40.9g
Fat
7.5g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/4 cup Smoky Red Enchilada Sauce

1/4 cup Black Beans

1/8 cup Chopped Red Bell Pepper

1/8 cup Chopped Onion

Spices (cumin, chili powder, salt, pepper)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred or finely dice the chicken breast. In a bowl, mix the chicken with black beans, chopped red bell pepper, chopped onion, and a pinch each of cumin, chili powder, salt, and pepper.

  • 3

    Warm the whole wheat tortilla briefly in a dry pan or microwave to soften it for easy rolling.

  • 4

    Spoon the chicken and bean mixture down the center of the tortilla, drizzle with smoky red enchilada sauce, and sprinkle low-fat cheese evenly over the filling.

  • 5

    Roll the tortilla tightly to enclose the filling. Place the rolled enchilada seam-side down in a small baking dish.

  • 6

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

  • 7

    Remove from the oven and garnish with extra sauce or a dash of fresh herbs if desired before serving.