Creamy Chicken and Black Bean Baked Enchiladas

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

Creamy Chicken and Black Bean Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Black Bean Baked Enchiladas

Savor the rich, comforting layers of tender chicken and hearty black beans wrapped in whole wheat tortillas, all smothered in a light, creamy sauce that perfectly balances savory flavors with a hint of spice. This dish boasts a harmonious mix of textures and aromas that make it an inviting meal any time of day.

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NUTRITION

381kcal
Protein
37.1g
Fat
10.3g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/4 cup Black Beans

2 tbsp Low-Fat Cream Cheese

1 Whole Wheat Tortilla

1/4 cup Enchilada Sauce

1 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred or finely chop the cooked chicken breast and mix it with the black beans in a bowl.

  • 3

    Stir in the low-fat cream cheese until the mixture is creamy. For a smoother texture, you can blend the cream cheese with a splash of water or a little of the enchilada sauce.

  • 4

    Lay the whole wheat tortilla on a work surface and spread a thin layer of enchilada sauce over it.

  • 5

    Place the chicken and bean mixture in the center of the tortilla and roll it up tightly.

  • 6

    Arrange the rolled enchilada in a small baking dish and drizzle the remaining enchilada sauce on top.

  • 7

    Bake for 15-20 minutes until heated through and the tortilla is slightly crisp.

  • 8

    Garnish with freshly chopped cilantro before serving.

Creamy Chicken and Black Bean Baked Enchiladas

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

Creamy Chicken and Black Bean Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Black Bean Baked Enchiladas

Savor the rich, comforting layers of tender chicken and hearty black beans wrapped in whole wheat tortillas, all smothered in a light, creamy sauce that perfectly balances savory flavors with a hint of spice. This dish boasts a harmonious mix of textures and aromas that make it an inviting meal any time of day.

NUTRITION

381kcal
Protein
37.1g
Fat
10.3g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/4 cup Black Beans

2 tbsp Low-Fat Cream Cheese

1 Whole Wheat Tortilla

1/4 cup Enchilada Sauce

1 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred or finely chop the cooked chicken breast and mix it with the black beans in a bowl.

  • 3

    Stir in the low-fat cream cheese until the mixture is creamy. For a smoother texture, you can blend the cream cheese with a splash of water or a little of the enchilada sauce.

  • 4

    Lay the whole wheat tortilla on a work surface and spread a thin layer of enchilada sauce over it.

  • 5

    Place the chicken and bean mixture in the center of the tortilla and roll it up tightly.

  • 6

    Arrange the rolled enchilada in a small baking dish and drizzle the remaining enchilada sauce on top.

  • 7

    Bake for 15-20 minutes until heated through and the tortilla is slightly crisp.

  • 8

    Garnish with freshly chopped cilantro before serving.