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

Enjoy a satisfying twist on classic enchiladas, featuring tender, shredded chicken combined with hearty black beans, wrapped in soft corn tortillas, and smothered in a light, creamy enchilada sauce. Topped with a dollop of light sour cream and fresh avocado slices, this dish offers a balanced blend of flavors and textures that will awaken your taste buds.

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NUTRITION

553kcal
Protein
48.2g
Fat
15.5g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken Breast

1/2 cup Black Beans

2 Small Corn Tortillas

1/2 cup Enchilada Sauce

2 tbsp Light Sour Cream

1/4 Avocado

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium bowl, combine the shredded chicken and black beans. Mix in half of the enchilada sauce to lightly coat the filling.

  • 3

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

  • 4

    Spoon an even amount of the chicken and black bean mixture onto each tortilla, and roll them tightly.

  • 5

    Place the rolled enchiladas seam-side down in a baking dish. Pour the remaining enchilada sauce evenly over the top.

  • 6

    Bake for 15-20 minutes until the sauce is bubbly and the enchiladas are warmed through.

  • 7

    Garnish with a dollop of light sour cream and sprinkle with fresh avocado slices before serving.

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

Enjoy a satisfying twist on classic enchiladas, featuring tender, shredded chicken combined with hearty black beans, wrapped in soft corn tortillas, and smothered in a light, creamy enchilada sauce. Topped with a dollop of light sour cream and fresh avocado slices, this dish offers a balanced blend of flavors and textures that will awaken your taste buds.

NUTRITION

553kcal
Protein
48.2g
Fat
15.5g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken Breast

1/2 cup Black Beans

2 Small Corn Tortillas

1/2 cup Enchilada Sauce

2 tbsp Light Sour Cream

1/4 Avocado

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium bowl, combine the shredded chicken and black beans. Mix in half of the enchilada sauce to lightly coat the filling.

  • 3

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

  • 4

    Spoon an even amount of the chicken and black bean mixture onto each tortilla, and roll them tightly.

  • 5

    Place the rolled enchiladas seam-side down in a baking dish. Pour the remaining enchilada sauce evenly over the top.

  • 6

    Bake for 15-20 minutes until the sauce is bubbly and the enchiladas are warmed through.

  • 7

    Garnish with a dollop of light sour cream and sprinkle with fresh avocado slices before serving.