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

Savor these light and vibrant enchiladas featuring tender shredded chicken smothered in tangy salsa verde, wrapped in warm corn tortillas, and accompanied by a hearty side of savory black beans. A dish that delivers a delicious balance of textures and flavors, perfect for a balanced meal.

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NUTRITION

435kcal
Protein
46.8g
Fat
6.5g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/2 cup Black Beans

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred the cooked chicken breast using two forks or your hands.

  • 3

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

  • 4

    Place a portion of shredded chicken down the center of each tortilla and top with a spoonful of salsa verde.

  • 5

    Roll up the filled tortillas and place them seam-side down in a small baking dish.

  • 6

    Pour any extra salsa verde over the enchiladas to keep them moist during baking.

  • 7

    Bake in the preheated oven for about 10-12 minutes until heated through.

  • 8

    Meanwhile, heat the black beans in a small saucepan over medium heat until warmed, stirring occasionally.

  • 9

    Serve the enchiladas hot with the side of black beans and enjoy!

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

Savor these light and vibrant enchiladas featuring tender shredded chicken smothered in tangy salsa verde, wrapped in warm corn tortillas, and accompanied by a hearty side of savory black beans. A dish that delivers a delicious balance of textures and flavors, perfect for a balanced meal.

NUTRITION

435kcal
Protein
46.8g
Fat
6.5g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/2 cup Black Beans

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred the cooked chicken breast using two forks or your hands.

  • 3

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

  • 4

    Place a portion of shredded chicken down the center of each tortilla and top with a spoonful of salsa verde.

  • 5

    Roll up the filled tortillas and place them seam-side down in a small baking dish.

  • 6

    Pour any extra salsa verde over the enchiladas to keep them moist during baking.

  • 7

    Bake in the preheated oven for about 10-12 minutes until heated through.

  • 8

    Meanwhile, heat the black beans in a small saucepan over medium heat until warmed, stirring occasionally.

  • 9

    Serve the enchiladas hot with the side of black beans and enjoy!