Chili-Spiced Chicken and Black Bean Baked Enchiladas

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

Chili-Spiced Chicken and Black Bean Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Chili-Spiced Chicken and Black Bean Baked Enchiladas

Savor these hearty enchiladas featuring tender chili-spiced chicken paired with savory black beans and enveloped in warm corn tortillas. Topped with a light sprinkle of low-fat cheese and a zesty enchilada sauce, this dish offers a balanced, flavorful profile that satisfies your taste buds while keeping the macros in check.

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NUTRITION

428kcal
Protein
41.5g
Fat
11.3g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Black Beans (low sodium, canned)

2 Corn Tortillas

1/4 cup Low-Fat Shredded Cheese

1/4 cup Enchilada Sauce

1 teaspoon Olive Oil

1 teaspoon Chili Spice Blend

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred or dice the cooked chicken breast and season it with the chili spice blend for an extra kick.

  • 3

    In a bowl, combine the seasoned chicken with the black beans and a portion of the enchilada sauce.

  • 4

    Lay out the corn tortillas and evenly distribute the chicken and bean mixture onto each.

  • 5

    Roll up each tortilla tightly and place them seam side down in a lightly oiled baking dish.

  • 6

    Drizzle the remaining enchilada sauce over the rolled tortillas and sprinkle the low-fat cheese on top.

  • 7

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

  • 8

    Remove from the oven and let cool slightly before serving.

Chili-Spiced Chicken and Black Bean Baked Enchiladas

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

Chili-Spiced Chicken and Black Bean Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Chili-Spiced Chicken and Black Bean Baked Enchiladas

Savor these hearty enchiladas featuring tender chili-spiced chicken paired with savory black beans and enveloped in warm corn tortillas. Topped with a light sprinkle of low-fat cheese and a zesty enchilada sauce, this dish offers a balanced, flavorful profile that satisfies your taste buds while keeping the macros in check.

NUTRITION

428kcal
Protein
41.5g
Fat
11.3g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Black Beans (low sodium, canned)

2 Corn Tortillas

1/4 cup Low-Fat Shredded Cheese

1/4 cup Enchilada Sauce

1 teaspoon Olive Oil

1 teaspoon Chili Spice Blend

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred or dice the cooked chicken breast and season it with the chili spice blend for an extra kick.

  • 3

    In a bowl, combine the seasoned chicken with the black beans and a portion of the enchilada sauce.

  • 4

    Lay out the corn tortillas and evenly distribute the chicken and bean mixture onto each.

  • 5

    Roll up each tortilla tightly and place them seam side down in a lightly oiled baking dish.

  • 6

    Drizzle the remaining enchilada sauce over the rolled tortillas and sprinkle the low-fat cheese on top.

  • 7

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

  • 8

    Remove from the oven and let cool slightly before serving.