Name: Lean Chicken and Black Bean Baked Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/2 cup Black Beans; 3 Corn Tortillas; 1/2 cup Enchilada Sauce; 1/4 cup Reduced Fat Cheese; 1 Medium Red Bell Pepper; 1/2 Medium Onion; 2 Tbsp Cilantro

Lean Chicken and Black Bean Baked Enchiladas

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

YOUR SOLIN GENERATED RECIPE

Lean Chicken and Black Bean Baked Enchiladas

Savor these lean chicken and black bean baked enchiladas featuring tender, seasoned chicken, hearty black beans, and soft corn tortillas, all smothered in a flavorful enchilada sauce with a light sprinkle of cheese. This dish balances robust flavors with clean ingredients for a satisfying meal.

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NUTRITION

Protein

47g

Fat

11g

Carbs

75.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans

3 Corn Tortillas

1/2 cup Enchilada Sauce

1/4 cup Reduced Fat Cheese

1 Medium Red Bell Pepper

1/2 Medium Onion

2 Tbsp Cilantro

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PREPARATION

1
Preheat the oven to 375°F.
2
Dice the red bell pepper and onion, and roughly chop the cilantro. Sauté the vegetables in a non-stick pan until softened, about 3-4 minutes.
3
Shred the cooked chicken breast and mix with black beans, sautéed vegetables, and half of the enchilada sauce.
4
Warm the corn tortillas slightly to make them pliable.
5
Spoon an even portion of the chicken and bean mixture onto each tortilla, roll them up, and place them seam-side down in a lightly greased baking dish.
6
Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the reduced fat cheese on top.
7
Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
8
Garnish with fresh cilantro before serving.