Salsa Verde Chicken Enchiladas with Black Beans

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

Salsa Verde Chicken Enchiladas with Black Beans

YOUR SOLIN GENERATED RECIPE

Salsa Verde Chicken Enchiladas with Black Beans

Enjoy a flavorful twist on classic enchiladas featuring tender chicken breast smothered in zesty salsa verde, accompanied by hearty black beans and wrapped in soft corn tortillas. This satisfying dish offers a balance of protein, fiber, and vibrant taste notes, finished with a sprinkle of reduced-fat cheese for a hint of creaminess.

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NUTRITION

503kcal
Protein
46.2g
Fat
11.4g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

0.5 cup Black Beans

0.33 cup Salsa Verde

0.25 cup Reduced-Fat Cheese

0.25 medium Onion

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a small pan, heat the olive oil and sauté the diced onion until soft and translucent.

  • 3

    Add the chicken breast to the pan. Season lightly with salt, pepper, and any preferred spices. Cook until the chicken is no longer pink in the center.

  • 4

    Shred or chop the cooked chicken into bite-sized pieces.

  • 5

    Warm the corn tortillas on a skillet or in the microwave to make them pliable.

  • 6

    Spread a thin layer of salsa verde on each tortilla, then layer with shredded chicken and black beans.

  • 7

    Roll the tortillas tightly and place them in a baking dish.

  • 8

    Pour the remaining salsa verde over the enchiladas, then sprinkle with reduced-fat cheese.

  • 9

    Bake in the oven for 10-12 minutes until the cheese is melted and bubbly.

  • 10

    Serve hot and enjoy your protein-packed, flavorful meal.

Salsa Verde Chicken Enchiladas with Black Beans

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

Salsa Verde Chicken Enchiladas with Black Beans

YOUR SOLIN GENERATED RECIPE

Salsa Verde Chicken Enchiladas with Black Beans

Enjoy a flavorful twist on classic enchiladas featuring tender chicken breast smothered in zesty salsa verde, accompanied by hearty black beans and wrapped in soft corn tortillas. This satisfying dish offers a balance of protein, fiber, and vibrant taste notes, finished with a sprinkle of reduced-fat cheese for a hint of creaminess.

NUTRITION

503kcal
Protein
46.2g
Fat
11.4g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

0.5 cup Black Beans

0.33 cup Salsa Verde

0.25 cup Reduced-Fat Cheese

0.25 medium Onion

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a small pan, heat the olive oil and sauté the diced onion until soft and translucent.

  • 3

    Add the chicken breast to the pan. Season lightly with salt, pepper, and any preferred spices. Cook until the chicken is no longer pink in the center.

  • 4

    Shred or chop the cooked chicken into bite-sized pieces.

  • 5

    Warm the corn tortillas on a skillet or in the microwave to make them pliable.

  • 6

    Spread a thin layer of salsa verde on each tortilla, then layer with shredded chicken and black beans.

  • 7

    Roll the tortillas tightly and place them in a baking dish.

  • 8

    Pour the remaining salsa verde over the enchiladas, then sprinkle with reduced-fat cheese.

  • 9

    Bake in the oven for 10-12 minutes until the cheese is melted and bubbly.

  • 10

    Serve hot and enjoy your protein-packed, flavorful meal.