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 delicious baked enchiladas featuring succulent chicken breast paired with hearty black beans and enveloped in warm corn tortillas. Finished with a tangy enchilada sauce and a light sprinkle of low-fat cheese, this dish delivers a balanced and flavorful meal perfect for dinner.

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NUTRITION

530kcal
Protein
54.1g
Fat
13.3g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans

2 Corn Tortillas

1/4 cup Enchilada Sauce

1/4 cup Low-Fat Shredded Cheese

1 tsp Chili Powder

1 tsp Ground Cumin

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a bowl, shred the cooked chicken breast and mix in the black beans, chili powder, ground cumin, and garlic powder.

  • 3

    Warm the corn tortillas slightly to make them pliable, then spoon an even layer of the chicken and bean mixture onto each tortilla.

  • 4

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

  • 5

    Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well covered.

  • 6

    Sprinkle the low-fat shredded cheese on top.

  • 7

    Bake in the preheated oven for 15-20 minutes until the cheese is melted and the enchiladas are heated through.

  • 8

    Remove from the oven and serve warm.

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 delicious baked enchiladas featuring succulent chicken breast paired with hearty black beans and enveloped in warm corn tortillas. Finished with a tangy enchilada sauce and a light sprinkle of low-fat cheese, this dish delivers a balanced and flavorful meal perfect for dinner.

NUTRITION

530kcal
Protein
54.1g
Fat
13.3g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans

2 Corn Tortillas

1/4 cup Enchilada Sauce

1/4 cup Low-Fat Shredded Cheese

1 tsp Chili Powder

1 tsp Ground Cumin

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a bowl, shred the cooked chicken breast and mix in the black beans, chili powder, ground cumin, and garlic powder.

  • 3

    Warm the corn tortillas slightly to make them pliable, then spoon an even layer of the chicken and bean mixture onto each tortilla.

  • 4

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

  • 5

    Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well covered.

  • 6

    Sprinkle the low-fat shredded cheese on top.

  • 7

    Bake in the preheated oven for 15-20 minutes until the cheese is melted and the enchiladas are heated through.

  • 8

    Remove from the oven and serve warm.