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 vibrant twist on classic enchiladas with juicy, spiced chicken, hearty black beans, and a zesty homemade enchilada sauce, all wrapped up in warm corn tortillas and finished with a light sprinkle of reduced-fat cheese. This dish delivers a balanced burst of flavors and textures, making it perfect for a satisfying dinner.

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NUTRITION

435kcal
Protein
43.7g
Fat
7.6g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/2 cup Black Beans (cooked)

2 Corn Tortillas

1/4 cup Enchilada Sauce

1/8 cup Reduced-Fat Shredded Cheese

1 tsp Chili Powder

1 tsp Cumin

1 tsp Garlic Powder

Pinch of Salt

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a small bowl, combine chili powder, cumin, garlic powder, and a pinch of salt.

  • 3

    Mix the seasoning with the raw chicken breast, then cook it in a non-stick skillet over medium heat until just done, about 5-7 minutes. Shred or dice the chicken once slightly cooled.

  • 4

    Rinse and drain the black beans if using canned beans.

  • 5

    Warm the corn tortillas slightly to make them pliable, either in a microwave or on a dry skillet.

  • 6

    Layer the tortillas on a flat surface, spoon a portion of the shredded chicken and black beans on each, drizzle with enchilada sauce, and sprinkle with a little reduced-fat cheese.

  • 7

    Roll the tortillas tightly and place them seam-side down in a baking dish. Drizzle the remaining enchilada sauce on top and sprinkle the remaining cheese evenly over the enchiladas.

  • 8

    Bake in the preheated oven for 15-20 minutes until heated through and the cheese is slightly melted.

  • 9

    Serve warm and enjoy the spicy, satisfying flavors of your baked enchiladas.

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 vibrant twist on classic enchiladas with juicy, spiced chicken, hearty black beans, and a zesty homemade enchilada sauce, all wrapped up in warm corn tortillas and finished with a light sprinkle of reduced-fat cheese. This dish delivers a balanced burst of flavors and textures, making it perfect for a satisfying dinner.

NUTRITION

435kcal
Protein
43.7g
Fat
7.6g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/2 cup Black Beans (cooked)

2 Corn Tortillas

1/4 cup Enchilada Sauce

1/8 cup Reduced-Fat Shredded Cheese

1 tsp Chili Powder

1 tsp Cumin

1 tsp Garlic Powder

Pinch of Salt

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a small bowl, combine chili powder, cumin, garlic powder, and a pinch of salt.

  • 3

    Mix the seasoning with the raw chicken breast, then cook it in a non-stick skillet over medium heat until just done, about 5-7 minutes. Shred or dice the chicken once slightly cooled.

  • 4

    Rinse and drain the black beans if using canned beans.

  • 5

    Warm the corn tortillas slightly to make them pliable, either in a microwave or on a dry skillet.

  • 6

    Layer the tortillas on a flat surface, spoon a portion of the shredded chicken and black beans on each, drizzle with enchilada sauce, and sprinkle with a little reduced-fat cheese.

  • 7

    Roll the tortillas tightly and place them seam-side down in a baking dish. Drizzle the remaining enchilada sauce on top and sprinkle the remaining cheese evenly over the enchiladas.

  • 8

    Bake in the preheated oven for 15-20 minutes until heated through and the cheese is slightly melted.

  • 9

    Serve warm and enjoy the spicy, satisfying flavors of your baked enchiladas.