Baked Chicken and Black Bean Enchiladas with Smoky Chipotle Sauce

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

Baked Chicken and Black Bean Enchiladas with Smoky Chipotle Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Black Bean Enchiladas with Smoky Chipotle Sauce

Enjoy a zesty twist on classic enchiladas with tender baked chicken, hearty black beans, and corn tortillas smothered in a smoky chipotle sauce and lightly topped with melted low-fat cheese. This dish is baked to perfection, delivering a fresh burst of flavor while keeping your macros on track.

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NUTRITION

507kcal
Protein
48.5g
Fat
11.5g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans

2 Corn Tortillas

2 tbsp Smoky Chipotle Sauce

1/4 cup Low-Fat Shredded Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Bake the chicken breast seasoned with salt and pepper until fully cooked, about 20-25 minutes. Allow it to cool slightly, then shred the meat.

  • 3

    In a bowl, combine the shredded chicken with the black beans.

  • 4

    Warm the corn tortillas slightly to make them pliable. Spoon a portion of the chicken and bean mixture onto each tortilla and roll them up tightly.

  • 5

    Place the rolled enchiladas in a baking dish. Drizzle the smoky chipotle sauce evenly over the enchiladas.

  • 6

    Sprinkle the low-fat shredded cheese on top.

  • 7

    Bake in the preheated oven for 10-15 minutes until the cheese is melted and the edges of the tortillas are crisp.

  • 8

    Serve warm and enjoy your flavorful, protein-packed enchiladas.

Baked Chicken and Black Bean Enchiladas with Smoky Chipotle Sauce

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

Baked Chicken and Black Bean Enchiladas with Smoky Chipotle Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Black Bean Enchiladas with Smoky Chipotle Sauce

Enjoy a zesty twist on classic enchiladas with tender baked chicken, hearty black beans, and corn tortillas smothered in a smoky chipotle sauce and lightly topped with melted low-fat cheese. This dish is baked to perfection, delivering a fresh burst of flavor while keeping your macros on track.

NUTRITION

507kcal
Protein
48.5g
Fat
11.5g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans

2 Corn Tortillas

2 tbsp Smoky Chipotle Sauce

1/4 cup Low-Fat Shredded Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Bake the chicken breast seasoned with salt and pepper until fully cooked, about 20-25 minutes. Allow it to cool slightly, then shred the meat.

  • 3

    In a bowl, combine the shredded chicken with the black beans.

  • 4

    Warm the corn tortillas slightly to make them pliable. Spoon a portion of the chicken and bean mixture onto each tortilla and roll them up tightly.

  • 5

    Place the rolled enchiladas in a baking dish. Drizzle the smoky chipotle sauce evenly over the enchiladas.

  • 6

    Sprinkle the low-fat shredded cheese on top.

  • 7

    Bake in the preheated oven for 10-15 minutes until the cheese is melted and the edges of the tortillas are crisp.

  • 8

    Serve warm and enjoy your flavorful, protein-packed enchiladas.