Shredded Chicken and Black Bean Enchiladas

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

Shredded Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Shredded Chicken and Black Bean Enchiladas

Enjoy these flavorful enchiladas filled with tender shredded chicken, hearty black beans, and a burst of spices wrapped in soft corn tortillas. Topped with a vibrant homemade enchilada sauce and a sprinkle of low-fat cheese, this dish delivers a delightful combination of textures and a rich, savory taste perfect for a satisfying dinner.

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NUTRITION

580kcal
Protein
55.7g
Fat
11.7g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken

0.5 cup Black Beans

2 Corn Tortillas

0.5 cup Enchilada Sauce

1 medium Red Bell Pepper

1 medium Onion

0.25 cup Low-Fat Cheddar Cheese

1 tsp Cumin

1 tsp Chili Powder

Pinch Salt

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet over medium heat, sauté finely chopped onion and diced red bell pepper with cumin and chili powder until softened, about 4-5 minutes.

  • 3

    Add the shredded chicken to the skillet to warm it through and mix with the sautéed vegetables. Season with a pinch of salt.

  • 4

    Pour in half of the enchilada sauce into the chicken mixture and stir well.

  • 5

    Warm the corn tortillas slightly in a dry pan to make them pliable.

  • 6

    Spoon an even amount of the chicken and vegetable filling onto each tortilla, roll them up, and place seam side down in a lightly greased baking dish.

  • 7

    Pour the remaining enchilada sauce evenly over the rolled tortillas.

  • 8

    Sprinkle the low-fat cheddar cheese on top.

  • 9

    Bake for 15-20 minutes until the cheese has melted and the dish is heated through.

  • 10

    Remove from the oven, let cool slightly, and serve warm.

Shredded Chicken and Black Bean Enchiladas

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

Shredded Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Shredded Chicken and Black Bean Enchiladas

Enjoy these flavorful enchiladas filled with tender shredded chicken, hearty black beans, and a burst of spices wrapped in soft corn tortillas. Topped with a vibrant homemade enchilada sauce and a sprinkle of low-fat cheese, this dish delivers a delightful combination of textures and a rich, savory taste perfect for a satisfying dinner.

NUTRITION

580kcal
Protein
55.7g
Fat
11.7g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken

0.5 cup Black Beans

2 Corn Tortillas

0.5 cup Enchilada Sauce

1 medium Red Bell Pepper

1 medium Onion

0.25 cup Low-Fat Cheddar Cheese

1 tsp Cumin

1 tsp Chili Powder

Pinch Salt

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet over medium heat, sauté finely chopped onion and diced red bell pepper with cumin and chili powder until softened, about 4-5 minutes.

  • 3

    Add the shredded chicken to the skillet to warm it through and mix with the sautéed vegetables. Season with a pinch of salt.

  • 4

    Pour in half of the enchilada sauce into the chicken mixture and stir well.

  • 5

    Warm the corn tortillas slightly in a dry pan to make them pliable.

  • 6

    Spoon an even amount of the chicken and vegetable filling onto each tortilla, roll them up, and place seam side down in a lightly greased baking dish.

  • 7

    Pour the remaining enchilada sauce evenly over the rolled tortillas.

  • 8

    Sprinkle the low-fat cheddar cheese on top.

  • 9

    Bake for 15-20 minutes until the cheese has melted and the dish is heated through.

  • 10

    Remove from the oven, let cool slightly, and serve warm.