Creamy Shredded Chicken and Black Bean Enchiladas

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

Creamy Shredded Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Shredded Chicken and Black Bean Enchiladas

Savor these deliciously creamy enchiladas featuring tender shredded chicken, hearty black beans, and a light twist of Greek yogurt for extra creaminess. Wrapped in a whole wheat tortilla and topped with a sprinkle of cheddar cheese, each bite delivers a satisfying balance of protein, fiber, and flavor, perfect for any meal of the day.

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NUTRITION

535kcal
Protein
48.5g
Fat
16.5g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Shredded Chicken

1/2 cup Black Beans

1 Whole Wheat Tortilla

2 tbsp Greek Yogurt

1/4 cup Shredded Cheddar Cheese

2 tbsp Enchilada Sauce

1/4 medium Onion

1 Garlic clove

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium bowl, combine the shredded chicken, black beans, enchilada sauce, Greek yogurt, finely chopped onion, and minced garlic. Mix well until evenly combined.

  • 3

    Lay the whole wheat tortilla on a flat surface and spoon the mixture down the center of the tortilla.

  • 4

    Sprinkle the shredded cheddar cheese over the filling and roll the tortilla tightly.

  • 5

    Place the rolled enchilada seam-side down in a small baking dish.

  • 6

    Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and the enchilada is heated through.

  • 7

    Remove from oven, let cool slightly, and serve immediately.

Creamy Shredded Chicken and Black Bean Enchiladas

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

Creamy Shredded Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Shredded Chicken and Black Bean Enchiladas

Savor these deliciously creamy enchiladas featuring tender shredded chicken, hearty black beans, and a light twist of Greek yogurt for extra creaminess. Wrapped in a whole wheat tortilla and topped with a sprinkle of cheddar cheese, each bite delivers a satisfying balance of protein, fiber, and flavor, perfect for any meal of the day.

NUTRITION

535kcal
Protein
48.5g
Fat
16.5g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Shredded Chicken

1/2 cup Black Beans

1 Whole Wheat Tortilla

2 tbsp Greek Yogurt

1/4 cup Shredded Cheddar Cheese

2 tbsp Enchilada Sauce

1/4 medium Onion

1 Garlic clove

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium bowl, combine the shredded chicken, black beans, enchilada sauce, Greek yogurt, finely chopped onion, and minced garlic. Mix well until evenly combined.

  • 3

    Lay the whole wheat tortilla on a flat surface and spoon the mixture down the center of the tortilla.

  • 4

    Sprinkle the shredded cheddar cheese over the filling and roll the tortilla tightly.

  • 5

    Place the rolled enchilada seam-side down in a small baking dish.

  • 6

    Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and the enchilada is heated through.

  • 7

    Remove from oven, let cool slightly, and serve immediately.