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

Savor these warm, flavorful enchiladas filled with tender chicken breast, hearty black beans, and a zesty enchilada sauce, all wrapped in a whole wheat tortilla and lightly topped with melted low-fat cheese. This dish balances protein and carbs perfectly, making it a satisfying meal for lunch or dinner.

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NUTRITION

319kcal
Protein
37.7g
Fat
5.1g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Black Beans

1 Whole Wheat Tortilla

1/4 cup Enchilada Sauce (Low-Fat)

1/8 cup Low-Fat Shredded Cheese

2 Tbsp Fresh Cilantro

1 Tbsp Lime Juice

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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 if desired.

  • 3

    In a small bowl, combine the chicken pieces with the black beans and a drizzle of lime juice to add brightness.

  • 4

    Lay out the whole wheat tortilla and spread a thin layer of low-fat enchilada sauce across the surface.

  • 5

    Place the chicken and black bean mixture in the center of the tortilla, sprinkle with fresh cilantro, and roll tightly.

  • 6

    Place the rolled enchiladas seam-side down in a small, oven-safe dish. Drizzle the remaining enchilada sauce over the top.

  • 7

    Sprinkle the low-fat shredded cheese evenly over the enchiladas.

  • 8

    Bake in the preheated oven for about 15-20 minutes, or until the chicken is cooked through and the cheese is melted.

  • 9

    Remove from the oven, drizzle a little extra lime juice if desired, and serve immediately.

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

Savor these warm, flavorful enchiladas filled with tender chicken breast, hearty black beans, and a zesty enchilada sauce, all wrapped in a whole wheat tortilla and lightly topped with melted low-fat cheese. This dish balances protein and carbs perfectly, making it a satisfying meal for lunch or dinner.

NUTRITION

319kcal
Protein
37.7g
Fat
5.1g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Black Beans

1 Whole Wheat Tortilla

1/4 cup Enchilada Sauce (Low-Fat)

1/8 cup Low-Fat Shredded Cheese

2 Tbsp Fresh Cilantro

1 Tbsp Lime Juice

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 if desired.

  • 3

    In a small bowl, combine the chicken pieces with the black beans and a drizzle of lime juice to add brightness.

  • 4

    Lay out the whole wheat tortilla and spread a thin layer of low-fat enchilada sauce across the surface.

  • 5

    Place the chicken and black bean mixture in the center of the tortilla, sprinkle with fresh cilantro, and roll tightly.

  • 6

    Place the rolled enchiladas seam-side down in a small, oven-safe dish. Drizzle the remaining enchilada sauce over the top.

  • 7

    Sprinkle the low-fat shredded cheese evenly over the enchiladas.

  • 8

    Bake in the preheated oven for about 15-20 minutes, or until the chicken is cooked through and the cheese is melted.

  • 9

    Remove from the oven, drizzle a little extra lime juice if desired, and serve immediately.