Name: Baked Shredded Chicken and Black Bean Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/4 cup Black Beans (canned, low sodium); 2 Corn Tortillas; 1/4 cup Homemade Enchilada Sauce; 1/8 cup Low-Fat Shredded Cheese; 1 tsp Mixed Spices (Cumin, Garlic Powder, Chili Powder, Salt, Pepper)

Baked Shredded Chicken and Black Bean Enchiladas

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

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken and Black Bean Enchiladas

Enjoy these hearty baked enchiladas filled with tender, shredded chicken and savory black beans, wrapped in warm corn tortillas and smothered in a rich homemade enchilada sauce. A light sprinkle of low-fat cheese adds a creamy finish, making this dish both satisfying and well-balanced for a clean meal.

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NUTRITION

Protein

39.2g

Fat

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Black Beans (canned, low sodium)

2 Corn Tortillas

1/4 cup Homemade Enchilada Sauce

1/8 cup Low-Fat Shredded Cheese

1 tsp Mixed Spices (Cumin, Garlic Powder, Chili Powder, Salt, Pepper)

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PREPARATION

1
Preheat your oven to 375°F.
2
Shred the cooked chicken breast using forks and mix in the mixed spices for added flavor.
3
In a bowl, combine the shredded chicken with black beans and a portion of the enchilada sauce.
4
Warm the corn tortillas slightly to make them more pliable.
5
Spoon the chicken and bean mixture onto each tortilla, roll them up, and place in a lightly greased baking dish.
6
Pour the remaining enchilada sauce evenly over the rolled tortillas.
7
Sprinkle the low-fat shredded cheese on top.
8
Bake in the preheated oven for 15-20 minutes until the sauce is bubbly and the cheese is slightly melted.
9
Serve warm and enjoy your balanced, protein-packed meal.