Baked Chili-Spiced Chicken Enchiladas

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

Baked Chili-Spiced Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chili-Spiced Chicken Enchiladas

Savor these baked chicken enchiladas infused with a bold chili spice blend, wrapped in warm corn tortillas, and smothered in a tangy enchilada sauce. A delightful mix of tender chicken, hearty black beans, and a sprinkle of low-fat cheese creates a balanced, satisfying meal with a burst of Southwestern flavor.

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NUTRITION

389kcal
Protein
39.6g
Fat
9.6g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 Corn Tortillas

1/2 cup Enchilada Sauce

1/4 cup Black Beans

1/8 cup Low-Fat Shredded Cheese

1 tsp Chili Powder

1 tsp Cumin

1 tsp Garlic Powder

2 Tbsp Diced Onion

2 Tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a small bowl, combine chili powder, cumin, and garlic powder. Rub this spice mix over the chicken breast.

  • 3

    Heat a skillet over medium heat, add a drizzle of olive oil (optional), and sauté the diced onion until softened. Add the spiced chicken and cook until browned on both sides, about 4-5 minutes per side. Once cooked through, shred the chicken using two forks.

  • 4

    Warm the corn tortillas slightly to make them pliable. Spoon shredded chicken down the center of each tortilla, add black beans, a drizzle of enchilada sauce, and a sprinkle of low-fat cheese. Roll them tightly.

  • 5

    Place the rolled enchiladas in a baking dish, pour the remaining enchilada sauce over the top, and sprinkle with any remaining cheese.

  • 6

    Bake in the preheated oven for 15-20 minutes until heated through and the cheese is melted.

  • 7

    Garnish with fresh cilantro and serve warm.

Baked Chili-Spiced Chicken Enchiladas

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

Baked Chili-Spiced Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chili-Spiced Chicken Enchiladas

Savor these baked chicken enchiladas infused with a bold chili spice blend, wrapped in warm corn tortillas, and smothered in a tangy enchilada sauce. A delightful mix of tender chicken, hearty black beans, and a sprinkle of low-fat cheese creates a balanced, satisfying meal with a burst of Southwestern flavor.

NUTRITION

389kcal
Protein
39.6g
Fat
9.6g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 Corn Tortillas

1/2 cup Enchilada Sauce

1/4 cup Black Beans

1/8 cup Low-Fat Shredded Cheese

1 tsp Chili Powder

1 tsp Cumin

1 tsp Garlic Powder

2 Tbsp Diced Onion

2 Tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a small bowl, combine chili powder, cumin, and garlic powder. Rub this spice mix over the chicken breast.

  • 3

    Heat a skillet over medium heat, add a drizzle of olive oil (optional), and sauté the diced onion until softened. Add the spiced chicken and cook until browned on both sides, about 4-5 minutes per side. Once cooked through, shred the chicken using two forks.

  • 4

    Warm the corn tortillas slightly to make them pliable. Spoon shredded chicken down the center of each tortilla, add black beans, a drizzle of enchilada sauce, and a sprinkle of low-fat cheese. Roll them tightly.

  • 5

    Place the rolled enchiladas in a baking dish, pour the remaining enchilada sauce over the top, and sprinkle with any remaining cheese.

  • 6

    Bake in the preheated oven for 15-20 minutes until heated through and the cheese is melted.

  • 7

    Garnish with fresh cilantro and serve warm.