Creamy Chicken and Black Bean Enchiladas with Zesty Chili Sauce

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

Creamy Chicken and Black Bean Enchiladas with Zesty Chili Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Black Bean Enchiladas with Zesty Chili Sauce

Enjoy a vibrant twist on classic enchiladas in this recipe! Tender, seasoned chicken and hearty black beans are rolled in soft corn tortillas, layered with a creamy, zesty chili sauce. Topped with a sprinkle of low‐fat cheese and a dollop of Greek yogurt, each bite bursts with layers of flavor and satisfying textures – a dish that is as nutritious as it is delicious.

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NUTRITION

355kcal
Protein
40.2g
Fat
8.5g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/4 cup Black Beans

2 Corn Tortillas

1/4 cup Low-Fat Cheddar Cheese

2 tbsp Nonfat Greek Yogurt

1/3 cup Tomato Sauce

1 tsp Chili Powder

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Season the chicken breast with a pinch of chili powder, cumin, garlic powder, salt, and pepper if desired. Grill or pan-sear until fully cooked, about 5-7 minutes per side. Once cooled, shred the chicken using two forks.

  • 3

    In a small saucepan, combine tomato sauce, the remaining chili powder, a squeeze of lime (optional), and a pinch of salt. Let this simmer on low heat to develop the flavors, stirring occasionally.

  • 4

    Warm the corn tortillas in a dry skillet or microwave to make them pliable.

  • 5

    Spread a thin layer of the zesty tomato sauce on each tortilla. Evenly distribute the shredded chicken, black beans, and sprinkle a little bit of the low-fat cheddar cheese onto the filling.

  • 6

    Roll up the tortillas tightly and place them seam-side down in an oven-safe dish. Drizzle the remaining tomato sauce over the enchiladas.

  • 7

    Sprinkle the remaining cheese on top and bake for 10-12 minutes, until the cheese is just melted and the enchiladas are heated through.

  • 8

    Remove from the oven and garnish with a dollop of nonfat Greek yogurt. Serve immediately while warm and enjoy.

Creamy Chicken and Black Bean Enchiladas with Zesty Chili Sauce

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

Creamy Chicken and Black Bean Enchiladas with Zesty Chili Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Black Bean Enchiladas with Zesty Chili Sauce

Enjoy a vibrant twist on classic enchiladas in this recipe! Tender, seasoned chicken and hearty black beans are rolled in soft corn tortillas, layered with a creamy, zesty chili sauce. Topped with a sprinkle of low‐fat cheese and a dollop of Greek yogurt, each bite bursts with layers of flavor and satisfying textures – a dish that is as nutritious as it is delicious.

NUTRITION

355kcal
Protein
40.2g
Fat
8.5g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/4 cup Black Beans

2 Corn Tortillas

1/4 cup Low-Fat Cheddar Cheese

2 tbsp Nonfat Greek Yogurt

1/3 cup Tomato Sauce

1 tsp Chili Powder

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Season the chicken breast with a pinch of chili powder, cumin, garlic powder, salt, and pepper if desired. Grill or pan-sear until fully cooked, about 5-7 minutes per side. Once cooled, shred the chicken using two forks.

  • 3

    In a small saucepan, combine tomato sauce, the remaining chili powder, a squeeze of lime (optional), and a pinch of salt. Let this simmer on low heat to develop the flavors, stirring occasionally.

  • 4

    Warm the corn tortillas in a dry skillet or microwave to make them pliable.

  • 5

    Spread a thin layer of the zesty tomato sauce on each tortilla. Evenly distribute the shredded chicken, black beans, and sprinkle a little bit of the low-fat cheddar cheese onto the filling.

  • 6

    Roll up the tortillas tightly and place them seam-side down in an oven-safe dish. Drizzle the remaining tomato sauce over the enchiladas.

  • 7

    Sprinkle the remaining cheese on top and bake for 10-12 minutes, until the cheese is just melted and the enchiladas are heated through.

  • 8

    Remove from the oven and garnish with a dollop of nonfat Greek yogurt. Serve immediately while warm and enjoy.