Shredded Chicken and Black Bean Enchiladas with Creamy Avocado Sauce

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

Shredded Chicken and Black Bean Enchiladas with Creamy Avocado Sauce

YOUR SOLIN GENERATED RECIPE

Shredded Chicken and Black Bean Enchiladas with Creamy Avocado Sauce

Enjoy a vibrant and satisfying meal featuring tender shredded chicken and hearty black beans wrapped in warm corn tortillas, smothered in a flavorful enchilada sauce and topped with a silky avocado sauce. This dish offers a delightful fusion of textures and rich, zesty flavors perfect for dinner.

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NUTRITION

396kcal
Protein
36.7g
Fat
10.6g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Shredded Chicken Breast

1/2 cup Cooked Black Beans

2 Corn Tortillas

1/4 cup Enchilada Sauce

1/4 Avocado

1 Tbsp Fresh Lime Juice

2 Tbsp Cilantro

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a mixing bowl, combine the shredded chicken and black beans. Season lightly with salt and pepper.

  • 3

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

  • 4

    Place an even layer of the chicken and bean mixture on each tortilla. Drizzle a small amount of enchilada sauce over the filling and roll the tortillas tightly.

  • 5

    Arrange the rolled tortillas in a baking dish and pour the remaining enchilada sauce over the top.

  • 6

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

  • 7

    While the enchiladas are baking, prepare the creamy avocado sauce by mashing the avocado in a small bowl. Stir in the fresh lime juice, cilantro, and add a pinch of salt to taste.

  • 8

    Remove the enchiladas from the oven and drizzle the creamy avocado sauce over the top or serve it on the side.

  • 9

    Garnish with extra cilantro if desired, and serve immediately.

Shredded Chicken and Black Bean Enchiladas with Creamy Avocado Sauce

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

Shredded Chicken and Black Bean Enchiladas with Creamy Avocado Sauce

YOUR SOLIN GENERATED RECIPE

Shredded Chicken and Black Bean Enchiladas with Creamy Avocado Sauce

Enjoy a vibrant and satisfying meal featuring tender shredded chicken and hearty black beans wrapped in warm corn tortillas, smothered in a flavorful enchilada sauce and topped with a silky avocado sauce. This dish offers a delightful fusion of textures and rich, zesty flavors perfect for dinner.

NUTRITION

396kcal
Protein
36.7g
Fat
10.6g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Shredded Chicken Breast

1/2 cup Cooked Black Beans

2 Corn Tortillas

1/4 cup Enchilada Sauce

1/4 Avocado

1 Tbsp Fresh Lime Juice

2 Tbsp Cilantro

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a mixing bowl, combine the shredded chicken and black beans. Season lightly with salt and pepper.

  • 3

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

  • 4

    Place an even layer of the chicken and bean mixture on each tortilla. Drizzle a small amount of enchilada sauce over the filling and roll the tortillas tightly.

  • 5

    Arrange the rolled tortillas in a baking dish and pour the remaining enchilada sauce over the top.

  • 6

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

  • 7

    While the enchiladas are baking, prepare the creamy avocado sauce by mashing the avocado in a small bowl. Stir in the fresh lime juice, cilantro, and add a pinch of salt to taste.

  • 8

    Remove the enchiladas from the oven and drizzle the creamy avocado sauce over the top or serve it on the side.

  • 9

    Garnish with extra cilantro if desired, and serve immediately.