YOUR SOLIN GENERATED RECIPE
Spicy Chicken and Black Bean Enchiladas Bake
Savor a zesty enchilada bake featuring tender chicken breast and hearty black beans wrapped in corn tortillas, layered with a vibrant homemade enchilada sauce, and infused with colorful bell peppers and onions. Each bite bursts with spice and comfort, making this dish a festive and nutritious option for any meal.
INGREDIENTS
4 oz Chicken Breast (113g)
0.5 cup Black Beans (130g)
2 Corn Tortillas (92g total)
0.5 cup Enchilada Sauce (125g)
0.5 cup Diced Bell Pepper (75g)
0.25 cup Chopped Onion (40g)
1 tsp Chili Powder
1 tsp Cumin
1 tsp Garlic Powder
PREPARATION
Preheat your oven to 375°F.
Dice the chicken breast into small bite-sized pieces and season with chili powder, cumin, and garlic powder.
In a skillet over medium heat, sauté the onions and bell peppers until softened, about 3-4 minutes.
Add the seasoned chicken to the skillet and cook until it is lightly browned and nearly cooked through, about 5-6 minutes.
Stir in the black beans and half of the enchilada sauce into the skillet. Simmer for another 2 minutes to combine the flavors.
Lightly warm the corn tortillas to make them pliable. Layer half of the tortillas in a baking dish.
Spread the chicken and bean mixture evenly over the tortillas, then drizzle half of the remaining enchilada sauce on top.
Repeat with a second layer of tortillas and the remaining chicken mixture. Finish by drizzling the rest of the enchilada sauce on top.
Bake in the preheated oven for 15-20 minutes until the dish is heated through and the flavors meld together.
Allow to cool slightly before serving for best flavor and texture.