Spicy Chicken Enchilada Bake with Black Beans

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

Spicy Chicken Enchilada Bake with Black Beans

YOUR SOLIN GENERATED RECIPE

Spicy Chicken Enchilada Bake with Black Beans

Dive into a vibrant fusion of spicy shredded chicken, hearty black beans, and a zesty enchilada sauce, all layered under a sprinkle of reduced-fat cheese. This one-dish wonder bursts with bold flavors and a satisfying texture, making it perfect for a balanced dinner that enlivens your palate while keeping it light and nutritious.

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NUTRITION

443kcal
Protein
49.3g
Fat
10.5g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Black Beans

1/2 cup Low-Fat Enchilada Sauce

1/4 cup Reduced-Fat Cheddar Cheese

1/2 medium Red Bell Pepper

1/4 medium Yellow Onion

1 tsp Chili Powder

1 tsp Cumin

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into bite-sized pieces and season with chili powder and cumin.

  • 3

    Sauté the chicken in a lightly sprayed skillet over medium heat until lightly browned, about 5-7 minutes.

  • 4

    Add diced red bell pepper and yellow onion to the skillet and cook until softened, about 3-4 minutes.

  • 5

    Stir in the black beans and enchilada sauce, allowing the mixture to heat through for 2 minutes.

  • 6

    Transfer the chicken and bean mixture into a small baking dish, spreading evenly.

  • 7

    Sprinkle the reduced-fat cheddar cheese evenly over the top.

  • 8

    Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.

  • 9

    Allow the dish to cool slightly before serving. Enjoy warm!

Spicy Chicken Enchilada Bake with Black Beans

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

Spicy Chicken Enchilada Bake with Black Beans

YOUR SOLIN GENERATED RECIPE

Spicy Chicken Enchilada Bake with Black Beans

Dive into a vibrant fusion of spicy shredded chicken, hearty black beans, and a zesty enchilada sauce, all layered under a sprinkle of reduced-fat cheese. This one-dish wonder bursts with bold flavors and a satisfying texture, making it perfect for a balanced dinner that enlivens your palate while keeping it light and nutritious.

NUTRITION

443kcal
Protein
49.3g
Fat
10.5g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Black Beans

1/2 cup Low-Fat Enchilada Sauce

1/4 cup Reduced-Fat Cheddar Cheese

1/2 medium Red Bell Pepper

1/4 medium Yellow Onion

1 tsp Chili Powder

1 tsp Cumin

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into bite-sized pieces and season with chili powder and cumin.

  • 3

    Sauté the chicken in a lightly sprayed skillet over medium heat until lightly browned, about 5-7 minutes.

  • 4

    Add diced red bell pepper and yellow onion to the skillet and cook until softened, about 3-4 minutes.

  • 5

    Stir in the black beans and enchilada sauce, allowing the mixture to heat through for 2 minutes.

  • 6

    Transfer the chicken and bean mixture into a small baking dish, spreading evenly.

  • 7

    Sprinkle the reduced-fat cheddar cheese evenly over the top.

  • 8

    Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.

  • 9

    Allow the dish to cool slightly before serving. Enjoy warm!