Baked Shredded Chicken Enchiladas with Black Beans and Corn

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

Baked Shredded Chicken Enchiladas with Black Beans and Corn

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken Enchiladas with Black Beans and Corn

Enjoy a vibrant twist on classic enchiladas featuring tender, baked shredded chicken, hearty black beans and sweet corn nestled in warm whole wheat tortillas. Finished off with a zesty enchilada sauce and a blend of aromatic spices, this dish balances protein and flavor for a satisfying meal.

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NUTRITION

463kcal
Protein
45.8g
Fat
9.3g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken Breast

1/3 cup Black Beans (low-sodium, canned)

1/3 cup Corn Kernels (no salt added, canned)

1 Whole Wheat Tortilla

1/4 cup Enchilada Sauce

1 tsp Chili Powder

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a mixing bowl, combine the shredded chicken, black beans, corn kernels, chili powder, and garlic powder.

  • 3

    Lay the whole wheat tortilla on a flat surface and evenly spoon the chicken mixture down the center of the tortilla.

  • 4

    Drizzle the enchilada sauce over the filling, then roll the tortilla tightly to form an enchilada.

  • 5

    Place the rolled enchilada seam side down in a small baking dish. If making multiple enchiladas, arrange them side by side.

  • 6

    Drizzle any remaining enchilada sauce over the top for added moisture and flavor.

  • 7

    Bake in the preheated oven for 15-20 minutes until heated through and the flavors meld.

  • 8

    Remove from the oven and serve warm.

Baked Shredded Chicken Enchiladas with Black Beans and Corn

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

Baked Shredded Chicken Enchiladas with Black Beans and Corn

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken Enchiladas with Black Beans and Corn

Enjoy a vibrant twist on classic enchiladas featuring tender, baked shredded chicken, hearty black beans and sweet corn nestled in warm whole wheat tortillas. Finished off with a zesty enchilada sauce and a blend of aromatic spices, this dish balances protein and flavor for a satisfying meal.

NUTRITION

463kcal
Protein
45.8g
Fat
9.3g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken Breast

1/3 cup Black Beans (low-sodium, canned)

1/3 cup Corn Kernels (no salt added, canned)

1 Whole Wheat Tortilla

1/4 cup Enchilada Sauce

1 tsp Chili Powder

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a mixing bowl, combine the shredded chicken, black beans, corn kernels, chili powder, and garlic powder.

  • 3

    Lay the whole wheat tortilla on a flat surface and evenly spoon the chicken mixture down the center of the tortilla.

  • 4

    Drizzle the enchilada sauce over the filling, then roll the tortilla tightly to form an enchilada.

  • 5

    Place the rolled enchilada seam side down in a small baking dish. If making multiple enchiladas, arrange them side by side.

  • 6

    Drizzle any remaining enchilada sauce over the top for added moisture and flavor.

  • 7

    Bake in the preheated oven for 15-20 minutes until heated through and the flavors meld.

  • 8

    Remove from the oven and serve warm.