Baked Chicken and Black Bean Enchiladas with Smoky Chili Sauce

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

Baked Chicken and Black Bean Enchiladas with Smoky Chili Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Black Bean Enchiladas with Smoky Chili Sauce

Enjoy a vibrant twist on classic enchiladas featuring tender, baked chicken, hearty black beans, and a smoky chili tomato sauce all wrapped in a wholesome whole wheat tortilla. This dish is baked to perfection and garnished with a sprinkle of low-fat cheese and fresh cilantro for a satisfying meal that hits your protein and calorie goals.

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NUTRITION

494kcal
Protein
54.4g
Fat
11.3g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans (drained)

1 Whole Wheat Tortilla (6 inch)

1/4 cup Tomato Sauce

1/4 cup Low-Fat Shredded Cheese

1 tsp Chili Powder

2 tbsp Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with a pinch of chili powder, salt, and pepper. Bake the chicken on a sheet for about 20 minutes or until fully cooked. Once done, shred or dice the chicken.

  • 3

    In a bowl, mix the cooked chicken with the black beans and tomato sauce. Stir in the remaining chili powder to infuse a smoky flavor.

  • 4

    Warm the whole wheat tortilla slightly to make it pliable. Place the chicken and bean mixture in the center of the tortilla, roll it up snugly, and place seam side down in a baking dish.

  • 5

    Top the rolled enchilada with the low-fat shredded cheese and a sprinkle of chopped cilantro.

  • 6

    Bake in the preheated oven for 10-12 minutes until the cheese is melted and the enchilada is heated through.

  • 7

    Garnish with additional cilantro if desired and serve warm.

Baked Chicken and Black Bean Enchiladas with Smoky Chili Sauce

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

Baked Chicken and Black Bean Enchiladas with Smoky Chili Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Black Bean Enchiladas with Smoky Chili Sauce

Enjoy a vibrant twist on classic enchiladas featuring tender, baked chicken, hearty black beans, and a smoky chili tomato sauce all wrapped in a wholesome whole wheat tortilla. This dish is baked to perfection and garnished with a sprinkle of low-fat cheese and fresh cilantro for a satisfying meal that hits your protein and calorie goals.

NUTRITION

494kcal
Protein
54.4g
Fat
11.3g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans (drained)

1 Whole Wheat Tortilla (6 inch)

1/4 cup Tomato Sauce

1/4 cup Low-Fat Shredded Cheese

1 tsp Chili Powder

2 tbsp Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with a pinch of chili powder, salt, and pepper. Bake the chicken on a sheet for about 20 minutes or until fully cooked. Once done, shred or dice the chicken.

  • 3

    In a bowl, mix the cooked chicken with the black beans and tomato sauce. Stir in the remaining chili powder to infuse a smoky flavor.

  • 4

    Warm the whole wheat tortilla slightly to make it pliable. Place the chicken and bean mixture in the center of the tortilla, roll it up snugly, and place seam side down in a baking dish.

  • 5

    Top the rolled enchilada with the low-fat shredded cheese and a sprinkle of chopped cilantro.

  • 6

    Bake in the preheated oven for 10-12 minutes until the cheese is melted and the enchilada is heated through.

  • 7

    Garnish with additional cilantro if desired and serve warm.