Baked Chicken Enchiladas with Black Beans

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

Baked Chicken Enchiladas with Black Beans

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchiladas with Black Beans

Savor these baked chicken enchiladas featuring tender shredded chicken, whole wheat tortillas, and hearty black beans smothered in a zesty enchilada sauce. Topped with a sprinkle of reduced-fat cheddar, this dish delivers robust flavors and satisfying textures, perfect for a nutritious, well-balanced dinner.

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NUTRITION

515kcal
Protein
56.4g
Fat
12.6g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Whole Wheat Tortillas

1/3 cup Black Beans

1/4 cup Enchilada Sauce

1/4 cup Reduced-Fat Cheddar Cheese

1/4 medium Onion

2 Garlic Cloves

1 tsp Ground Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with salt, pepper, and ground cumin. Sauté the diced onion and minced garlic in a non-stick skillet until they turn soft and fragrant.

  • 3

    Add the chicken to the skillet and cook until it is no longer pink, then shred it using two forks.

  • 4

    In a bowl, combine the shredded chicken, black beans, and 2 tablespoons of the enchilada sauce. Adjust seasoning with salt and pepper.

  • 5

    Lay out the whole wheat tortillas and spoon an even amount of the chicken mixture into the center of each tortilla. Roll them tightly.

  • 6

    Place the rolled enchiladas in a lightly greased baking dish. Pour the remaining enchilada sauce evenly over the enchiladas and sprinkle the reduced-fat cheddar cheese on top.

  • 7

    Bake in the preheated oven for 20-25 minutes, until the sauce is bubbly and the cheese has melted.

  • 8

    Remove from the oven and let the enchiladas rest for a few minutes before serving.

Baked Chicken Enchiladas with Black Beans

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

Baked Chicken Enchiladas with Black Beans

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchiladas with Black Beans

Savor these baked chicken enchiladas featuring tender shredded chicken, whole wheat tortillas, and hearty black beans smothered in a zesty enchilada sauce. Topped with a sprinkle of reduced-fat cheddar, this dish delivers robust flavors and satisfying textures, perfect for a nutritious, well-balanced dinner.

NUTRITION

515kcal
Protein
56.4g
Fat
12.6g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Whole Wheat Tortillas

1/3 cup Black Beans

1/4 cup Enchilada Sauce

1/4 cup Reduced-Fat Cheddar Cheese

1/4 medium Onion

2 Garlic Cloves

1 tsp Ground Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with salt, pepper, and ground cumin. Sauté the diced onion and minced garlic in a non-stick skillet until they turn soft and fragrant.

  • 3

    Add the chicken to the skillet and cook until it is no longer pink, then shred it using two forks.

  • 4

    In a bowl, combine the shredded chicken, black beans, and 2 tablespoons of the enchilada sauce. Adjust seasoning with salt and pepper.

  • 5

    Lay out the whole wheat tortillas and spoon an even amount of the chicken mixture into the center of each tortilla. Roll them tightly.

  • 6

    Place the rolled enchiladas in a lightly greased baking dish. Pour the remaining enchilada sauce evenly over the enchiladas and sprinkle the reduced-fat cheddar cheese on top.

  • 7

    Bake in the preheated oven for 20-25 minutes, until the sauce is bubbly and the cheese has melted.

  • 8

    Remove from the oven and let the enchiladas rest for a few minutes before serving.