Shredded Chicken and Black Bean Enchiladas with Zesty Cilantro-Lime Sauce

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

Shredded Chicken and Black Bean Enchiladas with Zesty Cilantro-Lime Sauce

YOUR SOLIN GENERATED RECIPE

Shredded Chicken and Black Bean Enchiladas with Zesty Cilantro-Lime Sauce

Savor these vibrant, wholesome enchiladas filled with tender shredded chicken and hearty black beans. Wrapped in a soft whole wheat tortilla, they are smothered in a mild enchilada sauce and topped with a bright, refreshing cilantro-lime Greek yogurt sauce that lifts every bite with zesty finesse.

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NUTRITION

529kcal
Protein
55.2g
Fat
11.4g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans (drained)

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/4 cup Enchilada Sauce

2 tbsp Non-Fat Greek Yogurt

2 tbsp Chopped Cilantro

1 tbsp Lime Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine shredded chicken, black beans, and a dash of salt and pepper. If desired, add a spoonful of enchilada sauce to integrate the flavors.

  • 3

    Warm the whole wheat tortilla briefly in a skillet or microwave to make it pliable.

  • 4

    Place the chicken and bean filling on the center of the tortilla, drizzle a little enchilada sauce over the top, and sprinkle with shredded cheese.

  • 5

    Roll the tortilla tightly and place it seam-side down in a small baking dish. Drizzle the remaining enchilada sauce over the top.

  • 6

    Bake for 12-15 minutes until the cheese is melted and the enchilada is heated through.

  • 7

    While baking, prepare the zesty cilantro-lime sauce by combining the Greek yogurt, chopped cilantro, lime juice, and a pinch of salt in a small bowl. Stir until smooth.

  • 8

    Remove the enchiladas from the oven and drizzle with the cilantro-lime sauce before serving.

Shredded Chicken and Black Bean Enchiladas with Zesty Cilantro-Lime Sauce

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

Shredded Chicken and Black Bean Enchiladas with Zesty Cilantro-Lime Sauce

YOUR SOLIN GENERATED RECIPE

Shredded Chicken and Black Bean Enchiladas with Zesty Cilantro-Lime Sauce

Savor these vibrant, wholesome enchiladas filled with tender shredded chicken and hearty black beans. Wrapped in a soft whole wheat tortilla, they are smothered in a mild enchilada sauce and topped with a bright, refreshing cilantro-lime Greek yogurt sauce that lifts every bite with zesty finesse.

NUTRITION

529kcal
Protein
55.2g
Fat
11.4g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans (drained)

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/4 cup Enchilada Sauce

2 tbsp Non-Fat Greek Yogurt

2 tbsp Chopped Cilantro

1 tbsp Lime Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine shredded chicken, black beans, and a dash of salt and pepper. If desired, add a spoonful of enchilada sauce to integrate the flavors.

  • 3

    Warm the whole wheat tortilla briefly in a skillet or microwave to make it pliable.

  • 4

    Place the chicken and bean filling on the center of the tortilla, drizzle a little enchilada sauce over the top, and sprinkle with shredded cheese.

  • 5

    Roll the tortilla tightly and place it seam-side down in a small baking dish. Drizzle the remaining enchilada sauce over the top.

  • 6

    Bake for 12-15 minutes until the cheese is melted and the enchilada is heated through.

  • 7

    While baking, prepare the zesty cilantro-lime sauce by combining the Greek yogurt, chopped cilantro, lime juice, and a pinch of salt in a small bowl. Stir until smooth.

  • 8

    Remove the enchiladas from the oven and drizzle with the cilantro-lime sauce before serving.