Name: Baked Chicken Enchiladas with Black Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked shredded Chicken Breast; 2 Corn Tortillas; 1/3 cup cooked Black Beans; 1/4 cup Enchilada Sauce; 1/8 cup Reduced-Fat Cheddar Cheese; 1/4 medium Red Onion, chopped; 1 clove Garlic, minced; 2 tbsp Fresh Cilantro, chopped; 1 tbsp Lime Juice

Baked Chicken Enchiladas with Black Beans

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

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchiladas with Black Beans

Savor these baked chicken enchiladas filled with tender shredded chicken, hearty black beans, and a zesty enchilada sauce, all wrapped in soft corn tortillas and finished with a sprinkle of reduced-fat cheese. This dish delivers a satisfying mix of textures and flavors while keeping the calories and protein just right for a balanced meal.

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NUTRITION

Protein

45.2g

Fat

Carbs

32.8g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked shredded Chicken Breast

2 Corn Tortillas

1/3 cup cooked Black Beans

1/4 cup Enchilada Sauce

1/8 cup Reduced-Fat Cheddar Cheese

1/4 medium Red Onion, chopped

1 clove Garlic, minced

2 tbsp Fresh Cilantro, chopped

1 tbsp Lime Juice

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PREPARATION

1
Preheat your oven to 375°F.
2
In a bowl, combine the shredded chicken, black beans, chopped red onion, minced garlic, and lime juice. Stir in half of the enchilada sauce and a tablespoon of chopped cilantro for extra freshness.
3
Warm the corn tortillas slightly in a dry skillet or microwave to make them pliable.
4
Spoon an even portion of the chicken and bean mixture onto each tortilla, roll them up, and place seam-side down in a baking dish.
5
Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the reduced-fat cheese on top.
6
Bake for 15-20 minutes or until the cheese is melted and bubbly.
7
Garnish with the remaining cilantro and serve warm.