Spicy Chicken and Black Bean Baked Enchiladas

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

Spicy Chicken and Black Bean Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Chicken and Black Bean Baked Enchiladas

Enjoy a zesty twist on classic enchiladas featuring tender, seasoned chicken, hearty black beans, and vibrant red bell pepper nestled in soft corn tortillas and baked under a drizzle of enchilada sauce and melted low-fat cheese. This dish offers a burst of spice from jalapeño and fresh cilantro, making for a satisfying and balanced meal.

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NUTRITION

408kcal
Protein
43g
Fat
8.6g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans

2 Corn Tortillas

1/4 cup Enchilada Sauce

1/4 cup Reduced-Fat Shredded Cheese

1/4 cup diced Red Bell Pepper

1 Jalapeño

1 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into small, bite-sized pieces and season with salt, pepper, and any preferred spices.

  • 3

    In a skillet, lightly sauté the chicken until cooked through. Add the diced red bell pepper and chopped jalapeño during the last few minutes of cooking.

  • 4

    Warm the black beans in a small pot or microwave, then lightly mash them to create a spreadable consistency.

  • 5

    Place each corn tortilla on a flat surface. Spread a thin layer of black beans, add a portion of the chicken and vegetable mixture, drizzle a bit of enchilada sauce, and sprinkle with a little shredded cheese.

  • 6

    Roll the tortillas tightly and place them seam-side down in a baking dish.

  • 7

    Pour the remaining enchilada sauce evenly over the enchiladas and sprinkle the rest of the cheese on top.

  • 8

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

  • 9

    Garnish with fresh cilantro before serving.

Spicy Chicken and Black Bean Baked Enchiladas

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

Spicy Chicken and Black Bean Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Chicken and Black Bean Baked Enchiladas

Enjoy a zesty twist on classic enchiladas featuring tender, seasoned chicken, hearty black beans, and vibrant red bell pepper nestled in soft corn tortillas and baked under a drizzle of enchilada sauce and melted low-fat cheese. This dish offers a burst of spice from jalapeño and fresh cilantro, making for a satisfying and balanced meal.

NUTRITION

408kcal
Protein
43g
Fat
8.6g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans

2 Corn Tortillas

1/4 cup Enchilada Sauce

1/4 cup Reduced-Fat Shredded Cheese

1/4 cup diced Red Bell Pepper

1 Jalapeño

1 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into small, bite-sized pieces and season with salt, pepper, and any preferred spices.

  • 3

    In a skillet, lightly sauté the chicken until cooked through. Add the diced red bell pepper and chopped jalapeño during the last few minutes of cooking.

  • 4

    Warm the black beans in a small pot or microwave, then lightly mash them to create a spreadable consistency.

  • 5

    Place each corn tortilla on a flat surface. Spread a thin layer of black beans, add a portion of the chicken and vegetable mixture, drizzle a bit of enchilada sauce, and sprinkle with a little shredded cheese.

  • 6

    Roll the tortillas tightly and place them seam-side down in a baking dish.

  • 7

    Pour the remaining enchilada sauce evenly over the enchiladas and sprinkle the rest of the cheese on top.

  • 8

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

  • 9

    Garnish with fresh cilantro before serving.