Chili-Spiced Chicken Enchiladas with Corn and Black Beans

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

Chili-Spiced Chicken Enchiladas with Corn and Black Beans

YOUR SOLIN GENERATED RECIPE

Chili-Spiced Chicken Enchiladas with Corn and Black Beans

Savor the flavorful twist of tender, chili-spiced chicken wrapped in a warm whole wheat tortilla, complemented by sweet corn, hearty black beans, and a vibrant enchilada sauce. This dish delivers a delicious balance of protein and fiber, perfect for a satisfying dinner.

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NUTRITION

432kcal
Protein
45g
Fat
8g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1/2 cup Corn Kernels

1/4 cup Black Beans

2 tbsp Enchilada Sauce

1/4 cup Red Bell Pepper

1 tsp Chili Powder

1 tsp Cumin

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, shred or dice the cooked chicken breast and mix with corn, black beans, red bell pepper, chili powder, and cumin.

  • 3

    Warm the whole wheat tortilla in a skillet or microwave until pliable.

  • 4

    Spread 1 tablespoon of enchilada sauce on the tortilla, then layer the chicken and vegetable mixture evenly over it.

  • 5

    Roll the tortilla tightly into an enchilada and place it seam-side down in an oven-safe dish.

  • 6

    Drizzle the remaining enchilada sauce over the top of the rolled enchilada.

  • 7

    Bake for 12-15 minutes until heated through and the flavors meld together.

  • 8

    Serve hot and enjoy your protein-packed, flavorful dinner.

Chili-Spiced Chicken Enchiladas with Corn and Black Beans

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

Chili-Spiced Chicken Enchiladas with Corn and Black Beans

YOUR SOLIN GENERATED RECIPE

Chili-Spiced Chicken Enchiladas with Corn and Black Beans

Savor the flavorful twist of tender, chili-spiced chicken wrapped in a warm whole wheat tortilla, complemented by sweet corn, hearty black beans, and a vibrant enchilada sauce. This dish delivers a delicious balance of protein and fiber, perfect for a satisfying dinner.

NUTRITION

432kcal
Protein
45g
Fat
8g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1/2 cup Corn Kernels

1/4 cup Black Beans

2 tbsp Enchilada Sauce

1/4 cup Red Bell Pepper

1 tsp Chili Powder

1 tsp Cumin

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, shred or dice the cooked chicken breast and mix with corn, black beans, red bell pepper, chili powder, and cumin.

  • 3

    Warm the whole wheat tortilla in a skillet or microwave until pliable.

  • 4

    Spread 1 tablespoon of enchilada sauce on the tortilla, then layer the chicken and vegetable mixture evenly over it.

  • 5

    Roll the tortilla tightly into an enchilada and place it seam-side down in an oven-safe dish.

  • 6

    Drizzle the remaining enchilada sauce over the top of the rolled enchilada.

  • 7

    Bake for 12-15 minutes until heated through and the flavors meld together.

  • 8

    Serve hot and enjoy your protein-packed, flavorful dinner.