Baked Chicken and Black Bean Enchiladas

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

Baked Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Black Bean Enchiladas

A vibrant twist on a classic dish featuring tender, baked chicken paired with hearty black beans wrapped in warm corn tortillas, all smothered in a rich enchilada sauce and a sprinkle of melty low-fat cheese. Perfectly balanced to satisfy your taste buds and meet your nutritional goals.

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NUTRITION

360kcal
Protein
48g
Fat
6.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Black Beans

2 Corn Tortillas

1/4 cup Enchilada Sauce

1/8 cup Low-Fat Shredded Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite spices. Bake the chicken for 20-25 minutes or until fully cooked, then shred it using two forks.

  • 3

    Warm the black beans in a small saucepan over low heat and lightly mash them with a fork.

  • 4

    Warm the corn tortillas in a dry skillet or microwave for 20 seconds to make them pliable.

  • 5

    Spread a thin layer of enchilada sauce on each tortilla. Add a layer of shredded chicken, a spoonful of black beans, and a light sprinkle of low-fat cheese.

  • 6

    Roll the tortillas tightly and place them seam-side down in a baking dish. Drizzle the remaining enchilada sauce over the top and sprinkle with additional cheese if desired.

  • 7

    Bake in the preheated oven for 10-15 minutes, until heated through and the cheese is melted.

  • 8

    Serve hot and enjoy your balanced meal!

Baked Chicken and Black Bean Enchiladas

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

Baked Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Black Bean Enchiladas

A vibrant twist on a classic dish featuring tender, baked chicken paired with hearty black beans wrapped in warm corn tortillas, all smothered in a rich enchilada sauce and a sprinkle of melty low-fat cheese. Perfectly balanced to satisfy your taste buds and meet your nutritional goals.

NUTRITION

360kcal
Protein
48g
Fat
6.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Black Beans

2 Corn Tortillas

1/4 cup Enchilada Sauce

1/8 cup Low-Fat Shredded Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite spices. Bake the chicken for 20-25 minutes or until fully cooked, then shred it using two forks.

  • 3

    Warm the black beans in a small saucepan over low heat and lightly mash them with a fork.

  • 4

    Warm the corn tortillas in a dry skillet or microwave for 20 seconds to make them pliable.

  • 5

    Spread a thin layer of enchilada sauce on each tortilla. Add a layer of shredded chicken, a spoonful of black beans, and a light sprinkle of low-fat cheese.

  • 6

    Roll the tortillas tightly and place them seam-side down in a baking dish. Drizzle the remaining enchilada sauce over the top and sprinkle with additional cheese if desired.

  • 7

    Bake in the preheated oven for 10-15 minutes, until heated through and the cheese is melted.

  • 8

    Serve hot and enjoy your balanced meal!