Baked Chicken and Black Bean Enchiladas

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

Baked Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Black Bean Enchiladas

Enjoy a vibrant, savory dish featuring tender baked chicken, hearty black beans, and warm corn tortillas smothered in a tangy enchilada sauce, all lightly topped with melted reduced-fat cheddar for a wholesome, satisfying meal.

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NUTRITION

574kcal
Protein
54.1g
Fat
12.1g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Black Beans

2 Corn Tortillas

1/2 cup Enchilada Sauce

2 tbsp Reduced-Fat Cheddar Cheese

1/4 medium Onion

1 Garlic Clove

Spices (Cumin, Chili Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with salt, pepper, cumin, and chili powder. Bake in the oven for 20-25 minutes or until fully cooked. Once done, shred the chicken using two forks.

  • 3

    While the chicken is baking, finely dice 1/4 of a medium onion and mince the garlic clove. Sauté them in a non-stick pan with a tiny drizzle of water or cooking spray until softened.

  • 4

    Add the shredded chicken, black beans, and half of the enchilada sauce to the pan with onions and garlic. Stir to combine and let the flavors meld for about 3-4 minutes.

  • 5

    Warm the corn tortillas in a dry skillet or microwave so they become pliable.

  • 6

    Spoon the chicken and bean mixture onto each tortilla and roll them up. Place the rolled tortillas seam-side down in a baking dish.

  • 7

    Pour the remaining enchilada sauce evenly over the enchiladas and sprinkle with the reduced-fat cheddar cheese.

  • 8

    Bake in the oven for an additional 10 minutes until the sauce is bubbly and the cheese is slightly melted.

  • 9

    Allow the dish to cool for a couple of minutes before serving. Enjoy your hearty enchiladas!

Baked Chicken and Black Bean Enchiladas

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

Baked Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Black Bean Enchiladas

Enjoy a vibrant, savory dish featuring tender baked chicken, hearty black beans, and warm corn tortillas smothered in a tangy enchilada sauce, all lightly topped with melted reduced-fat cheddar for a wholesome, satisfying meal.

NUTRITION

574kcal
Protein
54.1g
Fat
12.1g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Black Beans

2 Corn Tortillas

1/2 cup Enchilada Sauce

2 tbsp Reduced-Fat Cheddar Cheese

1/4 medium Onion

1 Garlic Clove

Spices (Cumin, Chili Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with salt, pepper, cumin, and chili powder. Bake in the oven for 20-25 minutes or until fully cooked. Once done, shred the chicken using two forks.

  • 3

    While the chicken is baking, finely dice 1/4 of a medium onion and mince the garlic clove. Sauté them in a non-stick pan with a tiny drizzle of water or cooking spray until softened.

  • 4

    Add the shredded chicken, black beans, and half of the enchilada sauce to the pan with onions and garlic. Stir to combine and let the flavors meld for about 3-4 minutes.

  • 5

    Warm the corn tortillas in a dry skillet or microwave so they become pliable.

  • 6

    Spoon the chicken and bean mixture onto each tortilla and roll them up. Place the rolled tortillas seam-side down in a baking dish.

  • 7

    Pour the remaining enchilada sauce evenly over the enchiladas and sprinkle with the reduced-fat cheddar cheese.

  • 8

    Bake in the oven for an additional 10 minutes until the sauce is bubbly and the cheese is slightly melted.

  • 9

    Allow the dish to cool for a couple of minutes before serving. Enjoy your hearty enchiladas!