Spicy Baked Chicken Enchiladas with Black Beans

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

Spicy Baked Chicken Enchiladas with Black Beans

YOUR SOLIN GENERATED RECIPE

Spicy Baked Chicken Enchiladas with Black Beans

Savor a vibrant twist on classic enchiladas featuring tender, spiced chicken rolled in warm corn tortillas, smothered in a zesty enchilada sauce, and complemented by hearty black beans. Finished with a melt of light cheese, it's a balanced medley of flavors that is both nourishing and satisfying.

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NUTRITION

446kcal
Protein
53.1g
Fat
9.3g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Corn Tortilla

0.5 cup Black Beans

0.25 cup Enchilada Sauce

0.25 cup Part-Skim Shredded Cheese

1 tsp Chili Powder

1 tsp Ground Cumin

1 tsp Garlic Powder

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the 4 oz chicken breast with chili powder, ground cumin, garlic powder, and a pinch of salt.

  • 3

    Cook the seasoned chicken in a non-stick skillet over medium-high heat until lightly browned and cooked through, about 5-6 minutes per side. Once cooked, shred or dice the chicken.

  • 4

    Lightly warm the corn tortilla in the microwave or on a skillet to make it pliable.

  • 5

    Layer the tortilla with the shredded chicken, black beans, a drizzle of enchilada sauce, and a sprinkle of part-skim shredded cheese.

  • 6

    Roll the tortilla and place it seam-side down in a baking dish. Repeat if making more enchiladas.

  • 7

    Drizzle any remaining enchilada sauce over the top and sprinkle with any extra cheese if desired.

  • 8

    Bake in the preheated oven for 10-15 minutes until the sauce is bubbly and the cheese is melted.

  • 9

    Serve warm and enjoy your flavorful, protein-packed enchilada.

Spicy Baked Chicken Enchiladas with Black Beans

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

Spicy Baked Chicken Enchiladas with Black Beans

YOUR SOLIN GENERATED RECIPE

Spicy Baked Chicken Enchiladas with Black Beans

Savor a vibrant twist on classic enchiladas featuring tender, spiced chicken rolled in warm corn tortillas, smothered in a zesty enchilada sauce, and complemented by hearty black beans. Finished with a melt of light cheese, it's a balanced medley of flavors that is both nourishing and satisfying.

NUTRITION

446kcal
Protein
53.1g
Fat
9.3g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Corn Tortilla

0.5 cup Black Beans

0.25 cup Enchilada Sauce

0.25 cup Part-Skim Shredded Cheese

1 tsp Chili Powder

1 tsp Ground Cumin

1 tsp Garlic Powder

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the 4 oz chicken breast with chili powder, ground cumin, garlic powder, and a pinch of salt.

  • 3

    Cook the seasoned chicken in a non-stick skillet over medium-high heat until lightly browned and cooked through, about 5-6 minutes per side. Once cooked, shred or dice the chicken.

  • 4

    Lightly warm the corn tortilla in the microwave or on a skillet to make it pliable.

  • 5

    Layer the tortilla with the shredded chicken, black beans, a drizzle of enchilada sauce, and a sprinkle of part-skim shredded cheese.

  • 6

    Roll the tortilla and place it seam-side down in a baking dish. Repeat if making more enchiladas.

  • 7

    Drizzle any remaining enchilada sauce over the top and sprinkle with any extra cheese if desired.

  • 8

    Bake in the preheated oven for 10-15 minutes until the sauce is bubbly and the cheese is melted.

  • 9

    Serve warm and enjoy your flavorful, protein-packed enchilada.