Baked Smoky Chicken Enchiladas with Black Beans

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

Baked Smoky Chicken Enchiladas with Black Beans

YOUR SOLIN GENERATED RECIPE

Baked Smoky Chicken Enchiladas with Black Beans

Savor the warmth of smoky spices in tender baked chicken rolled in a whole wheat tortilla, topped with zesty enchilada sauce, hearty black beans, and a sprinkle of low-fat cheese. This dish delivers a satisfying fusion of flavors and textures that brighten up dinner time without compromising your protein and calorie goals.

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NUTRITION

414kcal
Protein
40.1g
Fat
11g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 whole wheat tortilla

1/4 cup low-sodium enchilada sauce

1/4 cup black beans

1/8 cup low-fat shredded cheese

1/4 cup diced red bell pepper

1 tsp smoked paprika

1 tsp olive oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a small bowl, mix the smoked paprika and olive oil.

  • 3

    Brush the chicken breast on both sides with the seasoned olive oil mixture.

  • 4

    Place the chicken on a baking sheet and bake for about 18-20 minutes or until fully cooked and internal temperature reaches 165°F.

  • 5

    While the chicken cooks, dice the red bell pepper and prepare the enchilada sauce by lightly warming it in a small pan.

  • 6

    Slice the baked chicken into thin strips.

  • 7

    Lay out the whole wheat tortilla on a clean surface, spread the warmed enchilada sauce evenly in the center.

  • 8

    Add the sliced chicken strips, black beans, and diced red bell pepper onto the tortilla.

  • 9

    Sprinkle with low-fat shredded cheese and roll the tortilla tightly.

  • 10

    Place the rolled enchilada seam side down in a baking dish and bake for an additional 8-10 minutes until the cheese melts.

  • 11

    Serve warm and enjoy your balanced, protein-packed enchilada dish.

Baked Smoky Chicken Enchiladas with Black Beans

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

Baked Smoky Chicken Enchiladas with Black Beans

YOUR SOLIN GENERATED RECIPE

Baked Smoky Chicken Enchiladas with Black Beans

Savor the warmth of smoky spices in tender baked chicken rolled in a whole wheat tortilla, topped with zesty enchilada sauce, hearty black beans, and a sprinkle of low-fat cheese. This dish delivers a satisfying fusion of flavors and textures that brighten up dinner time without compromising your protein and calorie goals.

NUTRITION

414kcal
Protein
40.1g
Fat
11g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 whole wheat tortilla

1/4 cup low-sodium enchilada sauce

1/4 cup black beans

1/8 cup low-fat shredded cheese

1/4 cup diced red bell pepper

1 tsp smoked paprika

1 tsp olive oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a small bowl, mix the smoked paprika and olive oil.

  • 3

    Brush the chicken breast on both sides with the seasoned olive oil mixture.

  • 4

    Place the chicken on a baking sheet and bake for about 18-20 minutes or until fully cooked and internal temperature reaches 165°F.

  • 5

    While the chicken cooks, dice the red bell pepper and prepare the enchilada sauce by lightly warming it in a small pan.

  • 6

    Slice the baked chicken into thin strips.

  • 7

    Lay out the whole wheat tortilla on a clean surface, spread the warmed enchilada sauce evenly in the center.

  • 8

    Add the sliced chicken strips, black beans, and diced red bell pepper onto the tortilla.

  • 9

    Sprinkle with low-fat shredded cheese and roll the tortilla tightly.

  • 10

    Place the rolled enchilada seam side down in a baking dish and bake for an additional 8-10 minutes until the cheese melts.

  • 11

    Serve warm and enjoy your balanced, protein-packed enchilada dish.