YOUR SOLIN GENERATED RECIPE
Spicy Shredded Chicken and Black Bean Baked Enchiladas
Enjoy a bold and hearty twist on classic enchiladas with tender, shredded chicken infused with spicy seasonings, black beans for added fiber and protein, all wrapped in soft corn tortillas and baked in a zesty enchilada sauce. Topped with a light sprinkle of reduced-fat cheese, this dish provides a satisfying balance of flavors and textures that aim to fit your macro goals without sacrificing taste.
INGREDIENTS
4 oz Chicken Breast
0.5 cup Canned Black Beans
2 Corn Tortillas
0.25 cup Enchilada Sauce
0.25 cup Reduced-Fat Shredded Cheese
1 tsp Chili Powder
1 tsp Cumin
1 tsp Garlic Powder
PREPARATION
Preheat your oven to 375°F.
Place the chicken breast in a pot and cover with water. Bring to a boil and simmer for about 15-20 minutes until fully cooked. Once done, shred the chicken using two forks.
In a bowl, combine the shredded chicken with chili powder, cumin, garlic powder, and a small splash of enchilada sauce. Mix thoroughly to ensure the spices are evenly distributed.
Lightly warm the corn tortillas in a dry skillet or microwave to make them pliable.
Spread a thin layer of enchilada sauce on the bottom of a small baking dish. Place a generous spoonful of the spiced chicken and a few black beans in the center of each tortilla, then roll them up tightly.
Arrange the rolled tortillas seam side down in the baking dish. Pour the remaining enchilada sauce evenly over the top and sprinkle with reduced-fat shredded cheese.
Bake in the preheated oven for 15-20 minutes until the sauce is bubbly and the cheese has melted.
Serve warm and enjoy your Spicy Shredded Chicken and Black Bean Baked Enchiladas.