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.

Lean Chicken and Black Bean Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Lean Chicken and Black Bean Baked Enchiladas

Savor the delightful blend of lean chicken, hearty black beans, and warm corn tortillas all smothered in a zesty enchilada sauce and lightly finished with melted low-fat cheese. This dish delivers a vibrant mix of textures and flavors, perfect for a balanced meal that excites your taste buds while fitting neatly into your nutritional goals.

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NUTRITION

477kcal
Protein
50g
Fat
7.5g
Carbs
50g

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

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    If not already cooked, season and bake the chicken breast until fully cooked, then shred or dice into small pieces.

  • 3

    In a small bowl, mix the shredded chicken with the drained black beans.

  • 4

    Lay out the corn tortillas and spoon a portion of the chicken and bean mixture onto each tortilla.

  • 5

    Roll the tortillas tightly and arrange them seam-side down in a lightly greased baking dish.

  • 6

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

  • 7

    Sprinkle the low-fat shredded cheese over the top.

  • 8

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

  • 9

    Remove from the oven and let sit for a few minutes before serving.

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.

Lean Chicken and Black Bean Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Lean Chicken and Black Bean Baked Enchiladas

Savor the delightful blend of lean chicken, hearty black beans, and warm corn tortillas all smothered in a zesty enchilada sauce and lightly finished with melted low-fat cheese. This dish delivers a vibrant mix of textures and flavors, perfect for a balanced meal that excites your taste buds while fitting neatly into your nutritional goals.

NUTRITION

477kcal
Protein
50g
Fat
7.5g
Carbs
50g

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

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    If not already cooked, season and bake the chicken breast until fully cooked, then shred or dice into small pieces.

  • 3

    In a small bowl, mix the shredded chicken with the drained black beans.

  • 4

    Lay out the corn tortillas and spoon a portion of the chicken and bean mixture onto each tortilla.

  • 5

    Roll the tortillas tightly and arrange them seam-side down in a lightly greased baking dish.

  • 6

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

  • 7

    Sprinkle the low-fat shredded cheese over the top.

  • 8

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

  • 9

    Remove from the oven and let sit for a few minutes before serving.