Hearty Baked Chicken and Black Bean Enchiladas

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

Hearty Baked Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Hearty Baked Chicken and Black Bean Enchiladas

Savor the warmth of these baked chicken and black bean enchiladas, featuring tender chicken breast, protein-packed black beans, and whole wheat tortillas smothered in a zesty enchilada sauce and melty low-fat cheese. Perfectly balanced in flavor and nutrition, it’s a satisfying meal that delivers a hearty dose of protein while keeping calories in check.

Try 7 days free, then $12.99 / mo.

NUTRITION

441kcal
Protein
39.5g
Fat
9.2g
Carbs
54.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (cooked)

½ cup Black Beans (cooked)

1 Whole Wheat Tortilla

2 oz Enchilada Sauce

1 oz Low-Fat Shredded Cheese

2 tbsp chopped Yellow Onion

1 tsp Ground Cumin

1 tsp Chili Powder

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the cooked chicken breast into small pieces and finely chop the yellow onion.

  • 3

    In a mixing bowl, combine the chicken, black beans, chopped onions, ground cumin, chili powder, and a pinch of salt and pepper. Stir well to evenly distribute the spices.

  • 4

    Warm the whole wheat tortilla slightly in a microwave or on a skillet to make it pliable.

  • 5

    Place the filling in the center of the tortilla, drizzle with about 1 oz of enchilada sauce, sprinkle the low-fat shredded cheese, and roll tightly.

  • 6

    Arrange the rolled tortilla seam-side down in a lightly greased baking dish. Drizzle the remaining enchilada sauce over the top and sprinkle a little extra cheese if desired.

  • 7

    Bake in the preheated oven for 15-20 minutes, or until the enchiladas are heated through and the cheese is melted.

  • 8

    Remove from oven and let stand for a few minutes before serving.

Hearty Baked Chicken and Black Bean Enchiladas

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

Hearty Baked Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Hearty Baked Chicken and Black Bean Enchiladas

Savor the warmth of these baked chicken and black bean enchiladas, featuring tender chicken breast, protein-packed black beans, and whole wheat tortillas smothered in a zesty enchilada sauce and melty low-fat cheese. Perfectly balanced in flavor and nutrition, it’s a satisfying meal that delivers a hearty dose of protein while keeping calories in check.

NUTRITION

441kcal
Protein
39.5g
Fat
9.2g
Carbs
54.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (cooked)

½ cup Black Beans (cooked)

1 Whole Wheat Tortilla

2 oz Enchilada Sauce

1 oz Low-Fat Shredded Cheese

2 tbsp chopped Yellow Onion

1 tsp Ground Cumin

1 tsp Chili Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the cooked chicken breast into small pieces and finely chop the yellow onion.

  • 3

    In a mixing bowl, combine the chicken, black beans, chopped onions, ground cumin, chili powder, and a pinch of salt and pepper. Stir well to evenly distribute the spices.

  • 4

    Warm the whole wheat tortilla slightly in a microwave or on a skillet to make it pliable.

  • 5

    Place the filling in the center of the tortilla, drizzle with about 1 oz of enchilada sauce, sprinkle the low-fat shredded cheese, and roll tightly.

  • 6

    Arrange the rolled tortilla seam-side down in a lightly greased baking dish. Drizzle the remaining enchilada sauce over the top and sprinkle a little extra cheese if desired.

  • 7

    Bake in the preheated oven for 15-20 minutes, or until the enchiladas are heated through and the cheese is melted.

  • 8

    Remove from oven and let stand for a few minutes before serving.