Creamy Chicken and Black Bean Enchiladas

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

Creamy Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Black Bean Enchiladas

Enjoy a comforting twist on a classic enchilada dish with tender shredded chicken, hearty black beans, and a creamy sauce enriched with a touch of tangy Greek yogurt. Wrapped in soft corn tortillas and topped with a sprinkle of low-fat cheese, this dish offers a satisfying blend of textures and flavors perfect for a nourishing dinner.

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NUTRITION

386kcal
Protein
47.1g
Fat
6.2g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans (cooked)

2 Corn Tortillas

1/4 cup Low-Fat Shredded Cheese

2 tbsp Plain Nonfat Greek Yogurt

1/2 cup Enchilada Sauce

2 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the chicken breast by boiling or baking until fully cooked, then shred it using two forks.

  • 3

    In a mixing bowl, combine the shredded chicken with black beans, half of the enchilada sauce, and a tablespoon of Greek yogurt. Stir until evenly mixed.

  • 4

    Lightly warm the corn tortillas in a skillet to make them more pliable.

  • 5

    Fill each tortilla with a portion of the chicken and black bean mixture, then roll them up tightly and place in a baking dish.

  • 6

    Pour the remaining enchilada sauce over the rolled tortillas and top with the low-fat shredded cheese.

  • 7

    Bake in the preheated oven for about 15 minutes, or until the cheese has melted and the dish is heated through.

  • 8

    Remove from the oven, drizzle the remaining Greek yogurt on top, and garnish with fresh cilantro before serving.

Creamy Chicken and Black Bean Enchiladas

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

Creamy Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Black Bean Enchiladas

Enjoy a comforting twist on a classic enchilada dish with tender shredded chicken, hearty black beans, and a creamy sauce enriched with a touch of tangy Greek yogurt. Wrapped in soft corn tortillas and topped with a sprinkle of low-fat cheese, this dish offers a satisfying blend of textures and flavors perfect for a nourishing dinner.

NUTRITION

386kcal
Protein
47.1g
Fat
6.2g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans (cooked)

2 Corn Tortillas

1/4 cup Low-Fat Shredded Cheese

2 tbsp Plain Nonfat Greek Yogurt

1/2 cup Enchilada Sauce

2 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the chicken breast by boiling or baking until fully cooked, then shred it using two forks.

  • 3

    In a mixing bowl, combine the shredded chicken with black beans, half of the enchilada sauce, and a tablespoon of Greek yogurt. Stir until evenly mixed.

  • 4

    Lightly warm the corn tortillas in a skillet to make them more pliable.

  • 5

    Fill each tortilla with a portion of the chicken and black bean mixture, then roll them up tightly and place in a baking dish.

  • 6

    Pour the remaining enchilada sauce over the rolled tortillas and top with the low-fat shredded cheese.

  • 7

    Bake in the preheated oven for about 15 minutes, or until the cheese has melted and the dish is heated through.

  • 8

    Remove from the oven, drizzle the remaining Greek yogurt on top, and garnish with fresh cilantro before serving.