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 vibrant twist on enchiladas with tender chicken smothered in a tangy salsa verde, complemented by hearty black beans and wrapped in warm corn tortillas. This dish delivers a delicious balance of flavors and textures that will invigorate your taste buds while fitting neatly into your nutritional goals.

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NUTRITION

384kcal
Protein
38.4g
Fat
6g
Carbs
46.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans

2 Corn Tortillas

2 Tbsp Salsa Verde

1/8 cup Reduced Fat Cheddar Cheese

2 Tbsp Red Onion, chopped

1 Tbsp Fresh Cilantro, chopped

1 Garlic clove, minced

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred or dice the cooked chicken breast. In a skillet over medium heat, lightly sauté the minced garlic and chopped red onion until fragrant, about 2 minutes.

  • 3

    Mix the chicken with black beans, salsa verde, and a sprinkle of cilantro. Adjust seasoning if desired.

  • 4

    Warm the corn tortillas in a dry skillet or microwave until pliable. Spoon an even layer of the chicken and bean mixture onto each tortilla, then sprinkle with reduced fat cheddar cheese.

  • 5

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

  • 6

    Bake for 12-15 minutes, or until the cheese is melted and the enchiladas are heated through.

  • 7

    Garnish with extra cilantro before serving. Enjoy your flavorful and nutrient-packed 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 vibrant twist on enchiladas with tender chicken smothered in a tangy salsa verde, complemented by hearty black beans and wrapped in warm corn tortillas. This dish delivers a delicious balance of flavors and textures that will invigorate your taste buds while fitting neatly into your nutritional goals.

NUTRITION

384kcal
Protein
38.4g
Fat
6g
Carbs
46.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans

2 Corn Tortillas

2 Tbsp Salsa Verde

1/8 cup Reduced Fat Cheddar Cheese

2 Tbsp Red Onion, chopped

1 Tbsp Fresh Cilantro, chopped

1 Garlic clove, minced

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred or dice the cooked chicken breast. In a skillet over medium heat, lightly sauté the minced garlic and chopped red onion until fragrant, about 2 minutes.

  • 3

    Mix the chicken with black beans, salsa verde, and a sprinkle of cilantro. Adjust seasoning if desired.

  • 4

    Warm the corn tortillas in a dry skillet or microwave until pliable. Spoon an even layer of the chicken and bean mixture onto each tortilla, then sprinkle with reduced fat cheddar cheese.

  • 5

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

  • 6

    Bake for 12-15 minutes, or until the cheese is melted and the enchiladas are heated through.

  • 7

    Garnish with extra cilantro before serving. Enjoy your flavorful and nutrient-packed meal!