Baked Chili-Lime Chicken Enchiladas

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

Baked Chili-Lime Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chili-Lime Chicken Enchiladas

Enjoy these zesty baked enchiladas loaded with tender chicken infused with a vibrant chili-lime marinade, wrapped in a whole wheat tortilla, and brimful of savory black beans and a hint of melted low-fat cheese. A comfort meal with a tangy twist that's both satisfying and aligned with your nutritional goals.

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NUTRITION

451kcal
Protein
51.1g
Fat
9.4g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 whole wheat tortilla

1/4 cup Black Beans (rinsed)

1/4 cup Low-Fat Cheddar Cheese (shredded)

1/4 cup Enchilada Sauce

1 tbsp Fresh Lime Juice

1 tsp Chili Powder

1 pinch Salt

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a small bowl, combine the lime juice, chili powder, and a pinch of salt to create the chili-lime marinade.

  • 3

    Coat the diced or sliced chicken breast evenly with the marinade.

  • 4

    Heat a pan over medium heat and lightly sauté the marinated chicken until just cooked through.

  • 5

    Lay out the whole wheat tortilla and spread a thin layer of enchilada sauce over it.

  • 6

    Add the sautéed chicken, black beans, and sprinkle the shredded low-fat cheddar cheese evenly in the center.

  • 7

    Roll the tortilla tightly to form an enchilada. Place it seam side down in a small baking dish and drizzle a little extra enchilada sauce on top.

  • 8

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

  • 9

    Remove from the oven and let cool slightly before serving.

Baked Chili-Lime Chicken Enchiladas

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

Baked Chili-Lime Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chili-Lime Chicken Enchiladas

Enjoy these zesty baked enchiladas loaded with tender chicken infused with a vibrant chili-lime marinade, wrapped in a whole wheat tortilla, and brimful of savory black beans and a hint of melted low-fat cheese. A comfort meal with a tangy twist that's both satisfying and aligned with your nutritional goals.

NUTRITION

451kcal
Protein
51.1g
Fat
9.4g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 whole wheat tortilla

1/4 cup Black Beans (rinsed)

1/4 cup Low-Fat Cheddar Cheese (shredded)

1/4 cup Enchilada Sauce

1 tbsp Fresh Lime Juice

1 tsp Chili Powder

1 pinch Salt

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a small bowl, combine the lime juice, chili powder, and a pinch of salt to create the chili-lime marinade.

  • 3

    Coat the diced or sliced chicken breast evenly with the marinade.

  • 4

    Heat a pan over medium heat and lightly sauté the marinated chicken until just cooked through.

  • 5

    Lay out the whole wheat tortilla and spread a thin layer of enchilada sauce over it.

  • 6

    Add the sautéed chicken, black beans, and sprinkle the shredded low-fat cheddar cheese evenly in the center.

  • 7

    Roll the tortilla tightly to form an enchilada. Place it seam side down in a small baking dish and drizzle a little extra enchilada sauce on top.

  • 8

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

  • 9

    Remove from the oven and let cool slightly before serving.