Lean Spiced Chicken Enchiladas

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

Lean Spiced Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Lean Spiced Chicken Enchiladas

Enjoy these lean, flavorful chicken enchiladas that bring together tender spiced chicken, vibrant enchilada sauce, and a mix of black beans, salsa, and a hint of melted reduced-fat cheese. Perfectly balanced in macros, this dish delivers a satisfying protein boost while keeping the calories in check.

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NUTRITION

364kcal
Protein
39.5g
Fat
6.4g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/4 cup Black Beans

1/4 cup Reduced-Fat Shredded Cheese

1/4 cup Enchilada Sauce

1/4 cup Salsa

Spices (cumin, chili powder, garlic powder) to taste

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PREPARATION

  • 1

    Preheat a skillet over medium heat and season the chicken breast with cumin, chili powder, garlic powder, salt, and pepper.

  • 2

    Cook the chicken in the skillet until fully cooked, about 5-6 minutes per side. Once cooked, shred the chicken into bite-sized pieces.

  • 3

    Lightly warm the corn tortillas in a separate pan or microwave to make them pliable.

  • 4

    Layer each tortilla with shredded chicken, black beans, a drizzle of enchilada sauce, a spoonful of salsa, and a sprinkle of reduced-fat cheese. Roll each tortilla tightly.

  • 5

    Place the rolled enchiladas in a baking dish, spoon a little extra enchilada sauce over the top, and sprinkle with a bit more cheese if desired.

  • 6

    Heat in a preheated oven at 375°F for about 10 minutes, or until the cheese melts and the enchiladas are heated through.

  • 7

    Serve immediately with additional salsa on the side if desired.

Lean Spiced Chicken Enchiladas

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

Lean Spiced Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Lean Spiced Chicken Enchiladas

Enjoy these lean, flavorful chicken enchiladas that bring together tender spiced chicken, vibrant enchilada sauce, and a mix of black beans, salsa, and a hint of melted reduced-fat cheese. Perfectly balanced in macros, this dish delivers a satisfying protein boost while keeping the calories in check.

NUTRITION

364kcal
Protein
39.5g
Fat
6.4g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/4 cup Black Beans

1/4 cup Reduced-Fat Shredded Cheese

1/4 cup Enchilada Sauce

1/4 cup Salsa

Spices (cumin, chili powder, garlic powder) to taste

PREPARATION

  • 1

    Preheat a skillet over medium heat and season the chicken breast with cumin, chili powder, garlic powder, salt, and pepper.

  • 2

    Cook the chicken in the skillet until fully cooked, about 5-6 minutes per side. Once cooked, shred the chicken into bite-sized pieces.

  • 3

    Lightly warm the corn tortillas in a separate pan or microwave to make them pliable.

  • 4

    Layer each tortilla with shredded chicken, black beans, a drizzle of enchilada sauce, a spoonful of salsa, and a sprinkle of reduced-fat cheese. Roll each tortilla tightly.

  • 5

    Place the rolled enchiladas in a baking dish, spoon a little extra enchilada sauce over the top, and sprinkle with a bit more cheese if desired.

  • 6

    Heat in a preheated oven at 375°F for about 10 minutes, or until the cheese melts and the enchiladas are heated through.

  • 7

    Serve immediately with additional salsa on the side if desired.