YOUR SOLIN GENERATED RECIPE
Baked Chili-Lime Chicken Enchiladas with Black Beans and Roasted Vegetables
Savor these light yet flavorful enchiladas featuring tender, baked chili-lime chicken, hearty black beans, and a colorful medley of roasted vegetables, all wrapped in a whole wheat tortilla and finished with a sprinkle of melted low-fat cheese.
INGREDIENTS
4 oz Chicken Breast
½ cup cooked Black Beans
1 Whole Wheat Tortilla
1 cup Mixed Roasted Vegetables
¼ cup Low-Fat Shredded Cheese
1 tsp Chili Lime Seasoning
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F.
In a small bowl, combine the chili lime seasoning with olive oil and lightly coat the chicken breast.
Place the seasoned chicken on a baking tray and bake for 18-20 minutes or until cooked through. Once cooked, shred or dice the chicken.
In a separate bowl, combine the shredded chicken with the black beans and roasted vegetables.
Warm the whole wheat tortilla in a pan or microwave to make it pliable.
Place the chicken, bean, and vegetable mixture onto the center of the tortilla, sprinkle with low-fat shredded cheese, and roll it up.
Optional: For a crispier edge, place the rolled enchilada in a lightly oiled baking dish, sprinkle a little extra cheese on top, and bake for an additional 5 minutes.
Serve hot and enjoy your flavorful enchilada, perfectly balanced within your targeted calorie and protein range.