Baked Spiced Chicken and Black Bean Enchiladas

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

Baked Spiced Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Spiced Chicken and Black Bean Enchiladas

Enjoy a vibrant twist on traditional enchiladas with tender, spiced chicken breast, hearty black beans, and a zesty enchilada sauce wrapped in warm corn tortillas. Finished with a sprinkle of melted reduced-fat cheese, this dish offers a balanced blend of flavors perfect for a nutritious meal.

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NUTRITION

396kcal
Protein
43.1g
Fat
6.4g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans (canned, drained)

2 Corn Tortillas

1/4 cup Enchilada Sauce

1/4 cup Reduced-Fat Shredded Cheese

Olive Oil Cooking Spray

1/2 tsp Ground Cumin

1/2 tsp Chili Powder

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a baking dish with olive oil cooking spray.

  • 2

    Dice the chicken breast into small, bite-sized pieces. In a bowl, mix the chicken with ground cumin, chili powder, garlic powder, salt, and pepper.

  • 3

    Sauté the seasoned chicken in a non-stick skillet over medium heat until cooked through, about 5-7 minutes.

  • 4

    Warm the corn tortillas slightly to make them pliable. Lay them flat and spread a thin layer of enchilada sauce on each.

  • 5

    Evenly distribute the cooked chicken and black beans onto the tortillas, then sprinkle a little reduced-fat cheese over the filling.

  • 6

    Roll the tortillas tightly and place them seam-side down in the prepared baking dish. Drizzle the remaining enchilada sauce over the top and sprinkle with additional cheese if desired.

  • 7

    Bake in the preheated oven for 15-20 minutes until the sauce is bubbly and the edges are slightly crisp.

  • 8

    Remove from the oven and let cool for a few minutes before serving.

Baked Spiced Chicken and Black Bean Enchiladas

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

Baked Spiced Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Spiced Chicken and Black Bean Enchiladas

Enjoy a vibrant twist on traditional enchiladas with tender, spiced chicken breast, hearty black beans, and a zesty enchilada sauce wrapped in warm corn tortillas. Finished with a sprinkle of melted reduced-fat cheese, this dish offers a balanced blend of flavors perfect for a nutritious meal.

NUTRITION

396kcal
Protein
43.1g
Fat
6.4g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans (canned, drained)

2 Corn Tortillas

1/4 cup Enchilada Sauce

1/4 cup Reduced-Fat Shredded Cheese

Olive Oil Cooking Spray

1/2 tsp Ground Cumin

1/2 tsp Chili Powder

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a baking dish with olive oil cooking spray.

  • 2

    Dice the chicken breast into small, bite-sized pieces. In a bowl, mix the chicken with ground cumin, chili powder, garlic powder, salt, and pepper.

  • 3

    Sauté the seasoned chicken in a non-stick skillet over medium heat until cooked through, about 5-7 minutes.

  • 4

    Warm the corn tortillas slightly to make them pliable. Lay them flat and spread a thin layer of enchilada sauce on each.

  • 5

    Evenly distribute the cooked chicken and black beans onto the tortillas, then sprinkle a little reduced-fat cheese over the filling.

  • 6

    Roll the tortillas tightly and place them seam-side down in the prepared baking dish. Drizzle the remaining enchilada sauce over the top and sprinkle with additional cheese if desired.

  • 7

    Bake in the preheated oven for 15-20 minutes until the sauce is bubbly and the edges are slightly crisp.

  • 8

    Remove from the oven and let cool for a few minutes before serving.