Baked Chicken and Veggie Enchiladas with Savory Chili Sauce

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

Baked Chicken and Veggie Enchiladas with Savory Chili Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Veggie Enchiladas with Savory Chili Sauce

Savor a hearty and nutritious twist on classic enchiladas featuring tender baked chicken, vibrant bell peppers, and black beans all wrapped in a warm corn tortilla. This dish is finished with a drizzle of savory chili sauce and a sprinkle of melted cheddar, creating a delightful balance of flavors and textures that's perfect for a satisfying meal.

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NUTRITION

402kcal
Protein
45.3g
Fat
10.2g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Corn Tortilla

1/4 cup Diced Red Bell Pepper

1/4 cup Diced White Onion

1/4 cup Black Beans

1/2 cup Fresh Spinach

1/8 cup Shredded Cheddar Cheese

2 tbsp Savory Chili Sauce

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the red bell pepper and white onion, and lightly sauté them in a non-stick pan until they begin to soften.

  • 3

    Shred or chop the baked chicken breast into bite-sized pieces and mix with the sautéed vegetables and black beans.

  • 4

    Warm the corn tortilla slightly to make it pliable, then layer in the center with fresh spinach, the chicken and veggie mixture, and a light sprinkle of shredded cheddar cheese.

  • 5

    Roll up the tortilla tightly and place it seam-side down in a small baking dish.

  • 6

    Drizzle the savory chili sauce over the enchilada, and sprinkle any remaining cheese on top if desired.

  • 7

    Bake in the preheated oven for 10-12 minutes until the cheese is melted and the enchilada is heated through.

  • 8

    Remove from the oven and serve immediately, enjoying the balance of tangy chili sauce with the hearty filling.

Baked Chicken and Veggie Enchiladas with Savory Chili Sauce

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

Baked Chicken and Veggie Enchiladas with Savory Chili Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Veggie Enchiladas with Savory Chili Sauce

Savor a hearty and nutritious twist on classic enchiladas featuring tender baked chicken, vibrant bell peppers, and black beans all wrapped in a warm corn tortilla. This dish is finished with a drizzle of savory chili sauce and a sprinkle of melted cheddar, creating a delightful balance of flavors and textures that's perfect for a satisfying meal.

NUTRITION

402kcal
Protein
45.3g
Fat
10.2g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Corn Tortilla

1/4 cup Diced Red Bell Pepper

1/4 cup Diced White Onion

1/4 cup Black Beans

1/2 cup Fresh Spinach

1/8 cup Shredded Cheddar Cheese

2 tbsp Savory Chili Sauce

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the red bell pepper and white onion, and lightly sauté them in a non-stick pan until they begin to soften.

  • 3

    Shred or chop the baked chicken breast into bite-sized pieces and mix with the sautéed vegetables and black beans.

  • 4

    Warm the corn tortilla slightly to make it pliable, then layer in the center with fresh spinach, the chicken and veggie mixture, and a light sprinkle of shredded cheddar cheese.

  • 5

    Roll up the tortilla tightly and place it seam-side down in a small baking dish.

  • 6

    Drizzle the savory chili sauce over the enchilada, and sprinkle any remaining cheese on top if desired.

  • 7

    Bake in the preheated oven for 10-12 minutes until the cheese is melted and the enchilada is heated through.

  • 8

    Remove from the oven and serve immediately, enjoying the balance of tangy chili sauce with the hearty filling.