Name: Baked Shredded Chicken and Black Bean Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Chicken Breast; 1/2 cup Black Beans; 2 Corn Tortillas; 1/4 cup Enchilada Sauce; 1/4 cup Shredded Cheddar Cheese

Baked Shredded Chicken and Black Bean Enchiladas

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

YOUR SOLIN GENERATED RECIPE

Baked Shredded Chicken and Black Bean Enchiladas

Savor this wholesome baked enchilada dish featuring tender shredded chicken, hearty black beans, and a rich enchilada sauce wrapped in soft corn tortillas, then finished with a sprinkle of melted cheddar. A balanced, flavorful meal perfect for a nutritious dinner.

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NUTRITION

Protein

52.6g

Fat

15.5g

Carbs

45g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Black Beans

2 Corn Tortillas

1/4 cup Enchilada Sauce

1/4 cup Shredded Cheddar Cheese

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PREPARATION

1
Preheat your oven to 375°F.
2
Shred the raw chicken breast by baking or poaching it until fully cooked, then using two forks to pull it apart.
3
In a bowl, combine the shredded chicken with black beans and enchilada sauce, stirring until evenly mixed.
4
Warm the corn tortillas slightly in a microwave or skillet to make them pliable.
5
Spoon an even portion of the chicken and bean mixture onto each tortilla, roll them up, and place them seam-side down in a lightly greased baking dish.
6
Top the enchiladas with the remaining enchilada sauce and sprinkle shredded cheddar cheese evenly over the top.
7
Bake in the oven for 15-20 minutes, or until the cheese is melted and the edges begin to crisp.
8
Remove from oven and let cool for a few minutes before serving.