Baked Chicken Enchilada Casserole with Roasted Vegetables

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

Baked Chicken Enchilada Casserole with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchilada Casserole with Roasted Vegetables

Enjoy a vibrant, hearty casserole that layers tender baked chicken with black beans, melty cheese, and a medley of roasted vegetables, all combined with a zesty tomato sauce seasoned with chili and cumin. This satisfying dish delivers a pleasing balance of protein and veggies, making it a nutritious choice for dinner.

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NUTRITION

474kcal
Protein
47.9g
Fat
8.2g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Black Beans

0.25 cup Reduced Fat Cheddar Cheese

0.5 cup Tomato Sauce

1 medium Red Bell Pepper

1 medium Zucchini

0.5 medium Yellow Onion

2 cloves Garlic

1 tsp Ground Cumin

1 tsp Chili Powder

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Dice the red bell pepper, zucchini, and yellow onion. Mince the garlic.

  • 3

    In a pan over medium heat, sauté the onion and garlic until softened. Add the diced bell pepper and zucchini, and continue to sauté for about 3-4 minutes.

  • 4

    Stir in the tomato sauce, black beans, ground cumin, and chili powder. Let the mixture simmer for 2 minutes.

  • 5

    Place the 4 oz chicken breast (or shred if pre-cooked) in a baking dish. Pour the vegetable and bean mixture over the chicken, ensuring it is evenly distributed.

  • 6

    Sprinkle the reduced fat cheddar cheese over the top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the cheese is melted.

  • 8

    Remove from the oven and let stand for 5 minutes before serving.

Baked Chicken Enchilada Casserole with Roasted Vegetables

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

Baked Chicken Enchilada Casserole with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchilada Casserole with Roasted Vegetables

Enjoy a vibrant, hearty casserole that layers tender baked chicken with black beans, melty cheese, and a medley of roasted vegetables, all combined with a zesty tomato sauce seasoned with chili and cumin. This satisfying dish delivers a pleasing balance of protein and veggies, making it a nutritious choice for dinner.

NUTRITION

474kcal
Protein
47.9g
Fat
8.2g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Black Beans

0.25 cup Reduced Fat Cheddar Cheese

0.5 cup Tomato Sauce

1 medium Red Bell Pepper

1 medium Zucchini

0.5 medium Yellow Onion

2 cloves Garlic

1 tsp Ground Cumin

1 tsp Chili Powder

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Dice the red bell pepper, zucchini, and yellow onion. Mince the garlic.

  • 3

    In a pan over medium heat, sauté the onion and garlic until softened. Add the diced bell pepper and zucchini, and continue to sauté for about 3-4 minutes.

  • 4

    Stir in the tomato sauce, black beans, ground cumin, and chili powder. Let the mixture simmer for 2 minutes.

  • 5

    Place the 4 oz chicken breast (or shred if pre-cooked) in a baking dish. Pour the vegetable and bean mixture over the chicken, ensuring it is evenly distributed.

  • 6

    Sprinkle the reduced fat cheddar cheese over the top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the cheese is melted.

  • 8

    Remove from the oven and let stand for 5 minutes before serving.