Baked Chicken and Black Bean Enchiladas

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

Baked Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Black Bean Enchiladas

Savor these baked enchiladas featuring tender, seasoned chicken breast paired with hearty black beans, all wrapped in soft corn tortillas and smothered in a zesty enchilada sauce. Topped with a sprinkle of melted reduced-fat cheese and aromatic spices, this dish offers a delightful blend of textures and flavors perfect for a nutritious meal.

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NUTRITION

379kcal
Protein
47.5g
Fat
8.8g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Black Beans

2 Corn Tortillas

1/4 cup Enchilada Sauce

1/4 cup Reduced-Fat Cheddar Cheese

1/4 medium Onion

1 Garlic Clove

1 tsp Chili Powder

1 tsp Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Finely dice the onion and mince the garlic.

  • 3

    In a skillet over medium heat, sauté the onion and garlic until softened, then add the chili powder, cumin, salt, and pepper.

  • 4

    Dice or shred the chicken breast and mix it into the skillet along with the black beans, stirring until everything is well combined and heated through.

  • 5

    Lightly warm the corn tortillas to make them pliable. Spoon the chicken and black bean mixture evenly onto each tortilla.

  • 6

    Roll up the tortillas and place them seam-side down in a baking dish. Pour the enchilada sauce evenly over the top, then sprinkle with reduced-fat cheddar cheese.

  • 7

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

  • 8

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

Baked Chicken and Black Bean Enchiladas

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

Baked Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Black Bean Enchiladas

Savor these baked enchiladas featuring tender, seasoned chicken breast paired with hearty black beans, all wrapped in soft corn tortillas and smothered in a zesty enchilada sauce. Topped with a sprinkle of melted reduced-fat cheese and aromatic spices, this dish offers a delightful blend of textures and flavors perfect for a nutritious meal.

NUTRITION

379kcal
Protein
47.5g
Fat
8.8g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Black Beans

2 Corn Tortillas

1/4 cup Enchilada Sauce

1/4 cup Reduced-Fat Cheddar Cheese

1/4 medium Onion

1 Garlic Clove

1 tsp Chili Powder

1 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Finely dice the onion and mince the garlic.

  • 3

    In a skillet over medium heat, sauté the onion and garlic until softened, then add the chili powder, cumin, salt, and pepper.

  • 4

    Dice or shred the chicken breast and mix it into the skillet along with the black beans, stirring until everything is well combined and heated through.

  • 5

    Lightly warm the corn tortillas to make them pliable. Spoon the chicken and black bean mixture evenly onto each tortilla.

  • 6

    Roll up the tortillas and place them seam-side down in a baking dish. Pour the enchilada sauce evenly over the top, then sprinkle with reduced-fat cheddar cheese.

  • 7

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

  • 8

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