Shredded Chicken and Black Bean Enchiladas

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

Shredded Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Shredded Chicken and Black Bean Enchiladas

Savor a flavorful burst of Tex-Mex delight where tender shredded chicken and hearty black beans mingle in soft corn tortillas, enveloped in a homemade enchilada sauce and a light sprinkle of low-fat cheese. This dish offers a comforting blend of warm spices and creamy textures, perfect for any meal of the day.

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NUTRITION

414kcal
Protein
44g
Fat
5g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

3 oz Shredded Chicken

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

    In a bowl, combine the shredded chicken, black beans, and half of the enchilada sauce. Mix well to ensure the flavors blend.

  • 3

    Lightly warm the corn tortillas in a dry skillet or microwave to make them pliable.

  • 4

    Spoon the chicken and bean mixture evenly onto each tortilla. Roll them up tightly and place them seam side down in a baking dish.

  • 5

    Pour the remaining enchilada sauce evenly over the rolled tortillas.

  • 6

    Sprinkle the low-fat shredded cheese over the top.

  • 7

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

  • 8

    Remove from the oven, let cool slightly, and serve warm.

Shredded Chicken and Black Bean Enchiladas

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

Shredded Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Shredded Chicken and Black Bean Enchiladas

Savor a flavorful burst of Tex-Mex delight where tender shredded chicken and hearty black beans mingle in soft corn tortillas, enveloped in a homemade enchilada sauce and a light sprinkle of low-fat cheese. This dish offers a comforting blend of warm spices and creamy textures, perfect for any meal of the day.

NUTRITION

414kcal
Protein
44g
Fat
5g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

3 oz Shredded Chicken

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

    In a bowl, combine the shredded chicken, black beans, and half of the enchilada sauce. Mix well to ensure the flavors blend.

  • 3

    Lightly warm the corn tortillas in a dry skillet or microwave to make them pliable.

  • 4

    Spoon the chicken and bean mixture evenly onto each tortilla. Roll them up tightly and place them seam side down in a baking dish.

  • 5

    Pour the remaining enchilada sauce evenly over the rolled tortillas.

  • 6

    Sprinkle the low-fat shredded cheese over the top.

  • 7

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

  • 8

    Remove from the oven, let cool slightly, and serve warm.