Baked Chicken and Black Bean Enchiladas

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

Baked Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Black Bean Enchiladas

Enjoy a delicious twist on classic enchiladas featuring tender, baked chicken combined with hearty black beans wrapped in soft corn tortillas, all smothered in a zesty enchilada sauce and lightly finished with a sprinkle of low-fat cheese. This dish is both vibrant and satisfying, perfect for any meal of the day.

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NUTRITION

477kcal
Protein
49.9g
Fat
7.2g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Canned Black Beans

2 Corn Tortillas

1/4 cup Enchilada Sauce

1/8 cup Low-Fat Shredded Cheese

1 medium Red Bell Pepper

1/2 medium Onion

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into small, bite-sized pieces and season lightly with salt and pepper.

  • 3

    In a non-stick skillet over medium heat, lightly sauté the chopped onion and diced red bell pepper until softened, about 3-4 minutes.

  • 4

    Add in the diced chicken and cook until it's just browned, about 5-7 minutes. Avoid overcooking as the chicken will continue cooking in the oven.

  • 5

    Stir in the black beans and half of the enchilada sauce, mixing well to combine all flavors.

  • 6

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

  • 7

    Spoon an even amount of the chicken and bean mixture onto each tortilla, roll them tightly, and place seam-side down in a baking dish.

  • 8

    Pour the remaining enchilada sauce evenly over the rolled tortillas.

  • 9

    Sprinkle the low-fat shredded cheese on top.

  • 10

    Bake in the preheated oven for 15-20 minutes, until the sauce is bubbly and the cheese is melted.

  • 11

    Remove from the oven and let cool slightly before serving.

Baked Chicken and Black Bean Enchiladas

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

Baked Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Black Bean Enchiladas

Enjoy a delicious twist on classic enchiladas featuring tender, baked chicken combined with hearty black beans wrapped in soft corn tortillas, all smothered in a zesty enchilada sauce and lightly finished with a sprinkle of low-fat cheese. This dish is both vibrant and satisfying, perfect for any meal of the day.

NUTRITION

477kcal
Protein
49.9g
Fat
7.2g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Canned Black Beans

2 Corn Tortillas

1/4 cup Enchilada Sauce

1/8 cup Low-Fat Shredded Cheese

1 medium Red Bell Pepper

1/2 medium Onion

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into small, bite-sized pieces and season lightly with salt and pepper.

  • 3

    In a non-stick skillet over medium heat, lightly sauté the chopped onion and diced red bell pepper until softened, about 3-4 minutes.

  • 4

    Add in the diced chicken and cook until it's just browned, about 5-7 minutes. Avoid overcooking as the chicken will continue cooking in the oven.

  • 5

    Stir in the black beans and half of the enchilada sauce, mixing well to combine all flavors.

  • 6

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

  • 7

    Spoon an even amount of the chicken and bean mixture onto each tortilla, roll them tightly, and place seam-side down in a baking dish.

  • 8

    Pour the remaining enchilada sauce evenly over the rolled tortillas.

  • 9

    Sprinkle the low-fat shredded cheese on top.

  • 10

    Bake in the preheated oven for 15-20 minutes, until the sauce is bubbly and the cheese is melted.

  • 11

    Remove from the oven and let cool slightly before serving.