Healthy Chicken Enchiladas with Tangy Green Chili Sauce

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

Healthy Chicken Enchiladas with Tangy Green Chili Sauce

YOUR SOLIN GENERATED RECIPE

Healthy Chicken Enchiladas with Tangy Green Chili Sauce

Enjoy a vibrant twist on traditional enchiladas with tender shredded chicken, a warm corn tortilla wrap, and a lively green chili sauce. Topped with a sprinkle of low-fat cheese and a side of black beans, this dish offers a perfect balance of flavors and textures while keeping the calories and protein in check.

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NUTRITION

341kcal
Protein
44.1g
Fat
7.6g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Corn Tortilla

1 oz Low-Fat Shredded Cheese

1/4 cup Black Beans

1/4 cup Tangy Green Chili Sauce

1 tbsp Fresh Lime Juice

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and a squeeze of lime juice. Grill or sauté the chicken until fully cooked, then shred it using two forks.

  • 3

    Warm the corn tortilla in a dry skillet for about 30 seconds on each side until pliable.

  • 4

    Place the shredded chicken down the center of the tortilla, layer with black beans, and sprinkle with a little low-fat cheese.

  • 5

    Roll the tortilla tightly to form an enchilada, and arrange it seam-side down in a small baking dish.

  • 6

    Drizzle the tangy green chili sauce evenly over the enchilada and sprinkle the remaining cheese on top.

  • 7

    Bake in the preheated oven for about 10-12 minutes or until the cheese is melted and slightly bubbly.

  • 8

    Finish with a final drizzle of fresh lime juice before serving.

Healthy Chicken Enchiladas with Tangy Green Chili Sauce

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

Healthy Chicken Enchiladas with Tangy Green Chili Sauce

YOUR SOLIN GENERATED RECIPE

Healthy Chicken Enchiladas with Tangy Green Chili Sauce

Enjoy a vibrant twist on traditional enchiladas with tender shredded chicken, a warm corn tortilla wrap, and a lively green chili sauce. Topped with a sprinkle of low-fat cheese and a side of black beans, this dish offers a perfect balance of flavors and textures while keeping the calories and protein in check.

NUTRITION

341kcal
Protein
44.1g
Fat
7.6g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Corn Tortilla

1 oz Low-Fat Shredded Cheese

1/4 cup Black Beans

1/4 cup Tangy Green Chili Sauce

1 tbsp Fresh Lime Juice

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and a squeeze of lime juice. Grill or sauté the chicken until fully cooked, then shred it using two forks.

  • 3

    Warm the corn tortilla in a dry skillet for about 30 seconds on each side until pliable.

  • 4

    Place the shredded chicken down the center of the tortilla, layer with black beans, and sprinkle with a little low-fat cheese.

  • 5

    Roll the tortilla tightly to form an enchilada, and arrange it seam-side down in a small baking dish.

  • 6

    Drizzle the tangy green chili sauce evenly over the enchilada and sprinkle the remaining cheese on top.

  • 7

    Bake in the preheated oven for about 10-12 minutes or until the cheese is melted and slightly bubbly.

  • 8

    Finish with a final drizzle of fresh lime juice before serving.