Name: Baked Chicken and Veggie Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 2 Corn Tortillas; 0.5 medium Bell Pepper; 0.25 medium Onion; 0.25 cup Black Beans; 0.25 cup Enchilada Sauce; 0.25 cup Low-Fat Shredded Cheese

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

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Veggie Enchiladas

Savor these baked enchiladas filled with tender chicken, fresh bell peppers, onions, and black beans, smothered in a zesty enchilada sauce and lightly topped with melted low-fat cheese. A delicious and balanced meal that’s both satisfying and vibrant.

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NUTRITION

Protein

39.4g

Fat

5.7g

Carbs

36.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

0.5 medium Bell Pepper

0.25 medium Onion

0.25 cup Black Beans

0.25 cup Enchilada Sauce

0.25 cup Low-Fat Shredded Cheese

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PREPARATION

1
Preheat your oven to 375°F.
2
Dice the chicken breast into small pieces and sauté in a non-stick skillet until lightly browned, or use pre-cooked chicken if available.
3
Chop the bell pepper and onion into small dice. Add them to the skillet with the chicken and cook until just softened.
4
Warm the corn tortillas slightly in a dry skillet or microwave to make them pliable.
5
Lay out the tortillas and evenly distribute the chicken and veggie mixture along the center of each tortilla. Add black beans on top.
6
Roll up the tortillas and place them seam-side down in a lightly greased baking dish.
7
Pour the enchilada sauce over the rolled enchiladas, making sure they’re evenly covered.
8
Sprinkle low-fat shredded cheese on top.
9
Bake in the preheated oven for 15-20 minutes until the sauce is bubbling and the cheese is melted.
10
Remove from the oven and let cool slightly before serving.