YOUR SOLIN GENERATED RECIPE
Baked Lean Chicken and Black Bean Enchiladas with Smoky Red Sauce
Enjoy a vibrant plate of baked enchiladas featuring tender lean chicken and hearty black beans, all smothered in a smoky red tomato sauce. This balanced dish is brightly spiced with chili powder, cumin, and smoked paprika, perfectly complementing the warm flavors of the whole wheat tortillas.
INGREDIENTS
4 ounces Lean Chicken Breast
½ cup Black Beans
2 Whole Wheat Tortillas
¼ cup Tomato Sauce
¼ cup chopped Onion
1 minced Garlic Clove
1 teaspoon Chili Powder
1 teaspoon Smoked Paprika
1 teaspoon Ground Cumin
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F and lightly grease a baking dish with cooking spray.
In a small pan over medium heat, sauté the chopped onion and minced garlic until softened.
Add the tomato sauce, chili powder, smoked paprika, and cumin to the pan. Stir well and let the mixture simmer for 3-4 minutes to develop the smoky flavors. Season with salt and pepper.
Shred or dice the cooked lean chicken breast and mix it with the black beans in a bowl. Add a bit of the smoky red sauce to lightly coat the filling.
Lay out the whole wheat tortillas and spoon an even amount of the chicken and bean mixture down the center of each tortilla. Roll them tightly into enchiladas.
Place the rolled enchiladas seam-side down in the greased baking dish. Pour the remaining smoky red sauce over the enchiladas, ensuring they are well covered.
Bake in the preheated oven for 20-25 minutes until heated through and the flavors meld together.
Remove from the oven and let cool for a few minutes before serving. Enjoy your nutritious and flavorful baked enchiladas!