Baked Chicken Chili Enchiladas

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

Baked Chicken Chili Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chicken Chili Enchiladas

Enjoy these wholesome enchiladas featuring tender baked chicken mingled with black beans, diced tomatoes, and a kick of chili seasoning, all wrapped in warm corn tortillas and topped with a sprinkle of low‐fat cheese. A balanced, flavorful meal perfect for a satisfying dinner.

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NUTRITION

439kcal
Protein
48.7g
Fat
11.1g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/4 cup Black Beans

1/4 cup Low-Fat Shredded Cheese

1/4 cup Diced Tomatoes

1 tsp Chili Seasoning

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bake the chicken breast until fully cooked, then allow it to cool slightly and shred it.

  • 3

    Warm the corn tortillas on a dry skillet for about 30 seconds each for flexibility.

  • 4

    In a bowl, combine the shredded chicken with black beans, diced tomatoes, and chili seasoning.

  • 5

    Spoon the mixture evenly onto each tortilla and roll them up.

  • 6

    Place the rolled enchiladas in a baking dish, sprinkle the low-fat shredded cheese evenly on top.

  • 7

    Bake for 10 minutes or until the cheese has melted and the enchiladas are heated through.

  • 8

    Serve warm and enjoy your nutritious meal.

Baked Chicken Chili Enchiladas

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

Baked Chicken Chili Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chicken Chili Enchiladas

Enjoy these wholesome enchiladas featuring tender baked chicken mingled with black beans, diced tomatoes, and a kick of chili seasoning, all wrapped in warm corn tortillas and topped with a sprinkle of low‐fat cheese. A balanced, flavorful meal perfect for a satisfying dinner.

NUTRITION

439kcal
Protein
48.7g
Fat
11.1g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/4 cup Black Beans

1/4 cup Low-Fat Shredded Cheese

1/4 cup Diced Tomatoes

1 tsp Chili Seasoning

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bake the chicken breast until fully cooked, then allow it to cool slightly and shred it.

  • 3

    Warm the corn tortillas on a dry skillet for about 30 seconds each for flexibility.

  • 4

    In a bowl, combine the shredded chicken with black beans, diced tomatoes, and chili seasoning.

  • 5

    Spoon the mixture evenly onto each tortilla and roll them up.

  • 6

    Place the rolled enchiladas in a baking dish, sprinkle the low-fat shredded cheese evenly on top.

  • 7

    Bake for 10 minutes or until the cheese has melted and the enchiladas are heated through.

  • 8

    Serve warm and enjoy your nutritious meal.