Creamy Chicken and Roasted Veggie Enchiladas

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

Creamy Chicken and Roasted Veggie Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Veggie Enchiladas

Savor a vibrant medley of tender roasted vegetables and succulent chicken wrapped in whole wheat tortillas, all smothered in a light, creamy sauce and rich enchilada flavor. This dish creates a perfect balance of zest, creaminess, and wholesome nourishment.

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NUTRITION

295kcal
Protein
32.6g
Fat
5.8g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1/4 cup chopped Onion

2 Whole Wheat Tortillas

2 tbsp Light Sour Cream

1/4 cup Enchilada Sauce

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the chopped red bell pepper, zucchini, and onion with a pinch of salt, pepper, and a drizzle of olive oil if desired. Spread them out on a baking sheet.

  • 3

    Roast the veggies in the preheated oven for about 15-20 minutes until they are tender and slightly charred.

  • 4

    While the veggies are roasting, season the chicken breast with your favorite spices. Grill or pan-sear the chicken until fully cooked, then slice or shred into bite-sized pieces.

  • 5

    Warm the whole wheat tortillas in a dry skillet for 20-30 seconds on each side.

  • 6

    Assemble the enchiladas by placing a portion of chicken, roasted veggies, and a drizzle of enchilada sauce in the center of each tortilla.

  • 7

    Roll the tortillas tightly and place them in a baking dish.

  • 8

    Top the rolled enchiladas with the remaining enchilada sauce and dollops of light sour cream.

  • 9

    Bake in the oven at 400°F for an additional 8-10 minutes to meld the flavors, then serve warm.

Creamy Chicken and Roasted Veggie Enchiladas

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

Creamy Chicken and Roasted Veggie Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Veggie Enchiladas

Savor a vibrant medley of tender roasted vegetables and succulent chicken wrapped in whole wheat tortillas, all smothered in a light, creamy sauce and rich enchilada flavor. This dish creates a perfect balance of zest, creaminess, and wholesome nourishment.

NUTRITION

295kcal
Protein
32.6g
Fat
5.8g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1/4 cup chopped Onion

2 Whole Wheat Tortillas

2 tbsp Light Sour Cream

1/4 cup Enchilada Sauce

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the chopped red bell pepper, zucchini, and onion with a pinch of salt, pepper, and a drizzle of olive oil if desired. Spread them out on a baking sheet.

  • 3

    Roast the veggies in the preheated oven for about 15-20 minutes until they are tender and slightly charred.

  • 4

    While the veggies are roasting, season the chicken breast with your favorite spices. Grill or pan-sear the chicken until fully cooked, then slice or shred into bite-sized pieces.

  • 5

    Warm the whole wheat tortillas in a dry skillet for 20-30 seconds on each side.

  • 6

    Assemble the enchiladas by placing a portion of chicken, roasted veggies, and a drizzle of enchilada sauce in the center of each tortilla.

  • 7

    Roll the tortillas tightly and place them in a baking dish.

  • 8

    Top the rolled enchiladas with the remaining enchilada sauce and dollops of light sour cream.

  • 9

    Bake in the oven at 400°F for an additional 8-10 minutes to meld the flavors, then serve warm.