Hearty Baked Chicken and Black Bean Enchiladas

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

Hearty Baked Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Hearty Baked Chicken and Black Bean Enchiladas

Savor the bold flavors of tender baked chicken and hearty black beans wrapped in a soft whole wheat tortilla, smothered with a vibrant enchilada sauce and a sprinkle of melted cheese. This dish offers a delightful balance of savory chicken, creamy beans, and zesty sauce, making every bite a satisfying experience.

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NUTRITION

438kcal
Protein
45.3g
Fat
9.4g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans

1/4 cup Low-Fat Shredded Cheese

1 Whole Wheat Tortilla

1/4 cup Enchilada Sauce

2 tbsp Cilantro

1 tbsp Lime Juice

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Season the chicken breast lightly with salt and pepper. Bake on a lightly greased tray for 20-25 minutes until fully cooked.

  • 3

    Shred the baked chicken once cooled slightly.

  • 4

    In a bowl, combine the shredded chicken with black beans and mix in half of the enchilada sauce.

  • 5

    Warm the whole wheat tortilla slightly to make it pliable, either in a dry skillet or in the microwave for 20 seconds.

  • 6

    Place the chicken and bean mixture in the center of the tortilla, drizzle the remaining enchilada sauce over the filling, and sprinkle the low-fat shredded cheese on top.

  • 7

    Roll up the tortilla and place it seam-side down in a small baking dish.

  • 8

    Bake the rolled enchilada in the oven for 8-10 minutes until the cheese is melted and the enchilada is heated through.

  • 9

    Garnish with fresh cilantro and a dash of lime juice before serving.

Hearty Baked Chicken and Black Bean Enchiladas

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

Hearty Baked Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Hearty Baked Chicken and Black Bean Enchiladas

Savor the bold flavors of tender baked chicken and hearty black beans wrapped in a soft whole wheat tortilla, smothered with a vibrant enchilada sauce and a sprinkle of melted cheese. This dish offers a delightful balance of savory chicken, creamy beans, and zesty sauce, making every bite a satisfying experience.

NUTRITION

438kcal
Protein
45.3g
Fat
9.4g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans

1/4 cup Low-Fat Shredded Cheese

1 Whole Wheat Tortilla

1/4 cup Enchilada Sauce

2 tbsp Cilantro

1 tbsp Lime Juice

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Season the chicken breast lightly with salt and pepper. Bake on a lightly greased tray for 20-25 minutes until fully cooked.

  • 3

    Shred the baked chicken once cooled slightly.

  • 4

    In a bowl, combine the shredded chicken with black beans and mix in half of the enchilada sauce.

  • 5

    Warm the whole wheat tortilla slightly to make it pliable, either in a dry skillet or in the microwave for 20 seconds.

  • 6

    Place the chicken and bean mixture in the center of the tortilla, drizzle the remaining enchilada sauce over the filling, and sprinkle the low-fat shredded cheese on top.

  • 7

    Roll up the tortilla and place it seam-side down in a small baking dish.

  • 8

    Bake the rolled enchilada in the oven for 8-10 minutes until the cheese is melted and the enchilada is heated through.

  • 9

    Garnish with fresh cilantro and a dash of lime juice before serving.