Creamy Chicken and Black Bean Baked Enchiladas

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

Creamy Chicken and Black Bean Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Black Bean Baked Enchiladas

Enjoy these hearty baked enchiladas filled with tender chicken, protein-packed black beans, and a creamy, zesty sauce crowned with a light sprinkle of melted cheese. This dish combines vibrant flavors with a pleasing texture, making it a perfect balanced meal for dinner.

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NUTRITION

474kcal
Protein
46.6g
Fat
11.9g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Black Beans

1 Whole Wheat Tortilla

1/4 cup low sodium Enchilada Sauce

1 tbsp Low Fat Cream Cheese

1/4 cup Reduced Fat Cheddar Cheese

2 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt and pepper, then cook it in a skillet over medium heat until fully cooked, about 5-7 minutes per side. Once cooled, shred or dice the chicken.

  • 3

    In a bowl, combine the shredded chicken with black beans, low fat cream cheese, and enchilada sauce, stirring until creamy and well mixed.

  • 4

    Lay the whole wheat tortilla flat and spoon the chicken and bean mixture down the center. Sprinkle a little reduced fat cheddar cheese on top.

  • 5

    Roll the tortilla tightly and place it seam side down in a lightly greased baking dish. Repeat with remaining tortillas if making multiple enchiladas.

  • 6

    Top the enchiladas with the remaining cheddar cheese and a drizzle of enchilada sauce.

  • 7

    Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.

  • 8

    Garnish with fresh cilantro before serving.

Creamy Chicken and Black Bean Baked Enchiladas

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

Creamy Chicken and Black Bean Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Black Bean Baked Enchiladas

Enjoy these hearty baked enchiladas filled with tender chicken, protein-packed black beans, and a creamy, zesty sauce crowned with a light sprinkle of melted cheese. This dish combines vibrant flavors with a pleasing texture, making it a perfect balanced meal for dinner.

NUTRITION

474kcal
Protein
46.6g
Fat
11.9g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Black Beans

1 Whole Wheat Tortilla

1/4 cup low sodium Enchilada Sauce

1 tbsp Low Fat Cream Cheese

1/4 cup Reduced Fat Cheddar Cheese

2 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt and pepper, then cook it in a skillet over medium heat until fully cooked, about 5-7 minutes per side. Once cooled, shred or dice the chicken.

  • 3

    In a bowl, combine the shredded chicken with black beans, low fat cream cheese, and enchilada sauce, stirring until creamy and well mixed.

  • 4

    Lay the whole wheat tortilla flat and spoon the chicken and bean mixture down the center. Sprinkle a little reduced fat cheddar cheese on top.

  • 5

    Roll the tortilla tightly and place it seam side down in a lightly greased baking dish. Repeat with remaining tortillas if making multiple enchiladas.

  • 6

    Top the enchiladas with the remaining cheddar cheese and a drizzle of enchilada sauce.

  • 7

    Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.

  • 8

    Garnish with fresh cilantro before serving.