Baked Chili Chicken and Black Bean Enchiladas

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

Baked Chili Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chili Chicken and Black Bean Enchiladas

Savor these baked enchiladas featuring tender chili-seasoned chicken, hearty black beans, and a kick of spices wrapped in whole wheat tortillas. Topped with a zesty enchilada sauce and a light sprinkle of melted cheese, this dish brings a comforting balance of protein and flavor, perfect for a nourishing dinner.

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NUTRITION

478kcal
Protein
45.7g
Fat
14.3g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans (no salt added)

2 Whole Wheat Tortillas

1/4 cup Enchilada Sauce

1/4 cup Reduced Fat Shredded Cheddar Cheese

1 tsp Chili Powder

1/2 tsp Garlic Powder

1/2 tsp Ground Cumin

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with chili powder, garlic powder, and cumin. Bake in the oven for about 20-25 minutes until cooked through. Once done, shred the chicken using two forks.

  • 3

    Meanwhile, warm the black beans in a small saucepan over low heat, adding a pinch of salt if desired.

  • 4

    Lightly warm the whole wheat tortillas either in a dry skillet or microwave to make them pliable.

  • 5

    In a bowl, combine the shredded chicken with the warmed black beans and mix in half of the enchilada sauce.

  • 6

    Place an even layer of the chicken and bean mixture in the center of each tortilla. Roll the tortillas tightly and place them seam-side down in a baking dish.

  • 7

    Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle with shredded cheese.

  • 8

    Bake in the oven for another 10-12 minutes until the cheese is melted and bubbly.

  • 9

    Serve hot and enjoy your healthy, protein-packed enchiladas.

Baked Chili Chicken and Black Bean Enchiladas

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

Baked Chili Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chili Chicken and Black Bean Enchiladas

Savor these baked enchiladas featuring tender chili-seasoned chicken, hearty black beans, and a kick of spices wrapped in whole wheat tortillas. Topped with a zesty enchilada sauce and a light sprinkle of melted cheese, this dish brings a comforting balance of protein and flavor, perfect for a nourishing dinner.

NUTRITION

478kcal
Protein
45.7g
Fat
14.3g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans (no salt added)

2 Whole Wheat Tortillas

1/4 cup Enchilada Sauce

1/4 cup Reduced Fat Shredded Cheddar Cheese

1 tsp Chili Powder

1/2 tsp Garlic Powder

1/2 tsp Ground Cumin

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with chili powder, garlic powder, and cumin. Bake in the oven for about 20-25 minutes until cooked through. Once done, shred the chicken using two forks.

  • 3

    Meanwhile, warm the black beans in a small saucepan over low heat, adding a pinch of salt if desired.

  • 4

    Lightly warm the whole wheat tortillas either in a dry skillet or microwave to make them pliable.

  • 5

    In a bowl, combine the shredded chicken with the warmed black beans and mix in half of the enchilada sauce.

  • 6

    Place an even layer of the chicken and bean mixture in the center of each tortilla. Roll the tortillas tightly and place them seam-side down in a baking dish.

  • 7

    Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle with shredded cheese.

  • 8

    Bake in the oven for another 10-12 minutes until the cheese is melted and bubbly.

  • 9

    Serve hot and enjoy your healthy, protein-packed enchiladas.