Chicken and Black Bean Baked Enchiladas

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

Chicken and Black Bean Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Chicken and Black Bean Baked Enchiladas

Savor these warm, baked enchiladas filled with tender chicken, hearty black beans, and melty low-fat cheese, all wrapped in soft corn tortillas and bathed in a zesty enchilada sauce. This dish delivers a fulfilling blend of flavors and textures perfect for a wholesome meal.

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NUTRITION

359kcal
Protein
43.5g
Fat
4.9g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans (drained)

2 Corn Tortillas

1/4 cup Enchilada Sauce

1 oz Low-Fat Cheddar Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into small pieces and season with cumin, chili powder, garlic powder, salt, and pepper.

  • 3

    Sauté the seasoned chicken in a lightly spritzed pan until cooked through, about 5-7 minutes.

  • 4

    In a bowl, gently mix the cooked chicken with drained black beans.

  • 5

    Warm the corn tortillas slightly to make them pliable. Spoon an even amount of the chicken and bean mixture down the center of each tortilla, sprinkle with a bit of enchilada sauce, and roll them up tightly.

  • 6

    Place the rolled tortillas seam-side down in a baking dish. Drizzle the remaining enchilada sauce over the top and sprinkle evenly with low-fat cheddar cheese.

  • 7

    Bake in the preheated oven for 15-20 minutes, or until the sauce is bubbly and the cheese is melted.

  • 8

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

Chicken and Black Bean Baked Enchiladas

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

Chicken and Black Bean Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Chicken and Black Bean Baked Enchiladas

Savor these warm, baked enchiladas filled with tender chicken, hearty black beans, and melty low-fat cheese, all wrapped in soft corn tortillas and bathed in a zesty enchilada sauce. This dish delivers a fulfilling blend of flavors and textures perfect for a wholesome meal.

NUTRITION

359kcal
Protein
43.5g
Fat
4.9g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans (drained)

2 Corn Tortillas

1/4 cup Enchilada Sauce

1 oz Low-Fat Cheddar Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into small pieces and season with cumin, chili powder, garlic powder, salt, and pepper.

  • 3

    Sauté the seasoned chicken in a lightly spritzed pan until cooked through, about 5-7 minutes.

  • 4

    In a bowl, gently mix the cooked chicken with drained black beans.

  • 5

    Warm the corn tortillas slightly to make them pliable. Spoon an even amount of the chicken and bean mixture down the center of each tortilla, sprinkle with a bit of enchilada sauce, and roll them up tightly.

  • 6

    Place the rolled tortillas seam-side down in a baking dish. Drizzle the remaining enchilada sauce over the top and sprinkle evenly with low-fat cheddar cheese.

  • 7

    Bake in the preheated oven for 15-20 minutes, or until the sauce is bubbly and the cheese is melted.

  • 8

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