YOUR SOLIN GENERATED RECIPE
Healthy Spicy Shredded Chicken Enchiladas
Enjoy these vibrant and wholesome enchiladas featuring tender shredded chicken, zesty enchilada sauce, and a medley of black beans and bell peppers wrapped in warm corn tortillas. The perfect blend of spice and nutrition makes it a satisfying meal that's light on calories but high in flavor and protein.
INGREDIENTS
4 oz Chicken Breast, skinless
2 Corn Tortillas
0.5 cup Enchilada Sauce, low-fat
0.25 cup Black Beans, cooked
0.25 cup diced Red Bell Pepper
0.5 small Onion, diced
1 tbsp Shredded Low-Fat Cheese
1 tsp Chili Powder
1 tsp Cumin
1 tsp Garlic Powder
PREPARATION
Preheat a skillet over medium heat and add a light spray of cooking oil if necessary.
Season the chicken breast with chili powder, cumin, and garlic powder. Sear the chicken in the skillet until lightly browned on both sides.
Add a splash of water, cover, and simmer for about 10-12 minutes or until the chicken is cooked through.
Remove the chicken from heat and shred it using two forks.
In the same skillet, sauté the diced onion and red bell pepper until softened, then stir in the shredded chicken and black beans.
Warm the corn tortillas in a separate pan or microwave until pliable.
Spoon a portion of the chicken mixture onto each tortilla, drizzle with enchilada sauce, and sprinkle with low-fat cheese.
Roll up the tortillas and optionally place them in a preheated oven at 375°F for 5 minutes to meld the flavors and lightly melt the cheese.
Serve warm and enjoy your nutritious, flavorful enchiladas.