Chicken and Black Bean Baked Enchiladas with Zesty Sauce

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

Chicken and Black Bean Baked Enchiladas with Zesty Sauce

YOUR SOLIN GENERATED RECIPE

Chicken and Black Bean Baked Enchiladas with Zesty Sauce

Savor these baked enchiladas filled with tender chicken breast and hearty black beans, all wrapped in corn tortillas and smothered with a homemade zesty sauce. A touch of reduced-fat cheese and fresh lime brings brightness to every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

377kcal
Protein
40.8g
Fat
9.2g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Canned Black Beans (drained)

2 Corn Tortillas

1/4 cup Reduced-Fat Shredded Cheese

2 tbsp Tomato Paste

1 tbsp Lime Juice

1 clove Garlic

1 tsp Ground Cumin

Salt & Pepper to taste

2 tbsp Fresh Cilantro (chopped)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with salt, pepper, and half the cumin. Bake or grill the chicken until fully cooked (internal temperature of 165°F), approximately 15-20 minutes, then shred or dice.

  • 3

    In a small saucepan, combine tomato paste, lime juice, minced garlic, remaining cumin, salt, and a few tablespoons of water to achieve a pourable consistency. Simmer for 3-4 minutes to blend flavors into a zesty sauce.

  • 4

    Warm the corn tortillas slightly to enhance pliability. Spread a spoonful of black beans on each tortilla, add the shredded chicken, and sprinkle a little reduced-fat cheese.

  • 5

    Roll up the tortillas and place them seam-side down in a lightly greased baking dish. Pour the zesty sauce evenly over the enchiladas.

  • 6

    Sprinkle the remaining cheese over the top and garnish with chopped fresh cilantro.

  • 7

    Bake in the oven for 10-12 minutes until the cheese has melted and the enchiladas are heated through.

  • 8

    Serve immediately and enjoy your balanced, protein-packed meal.

Chicken and Black Bean Baked Enchiladas with Zesty Sauce

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

Chicken and Black Bean Baked Enchiladas with Zesty Sauce

YOUR SOLIN GENERATED RECIPE

Chicken and Black Bean Baked Enchiladas with Zesty Sauce

Savor these baked enchiladas filled with tender chicken breast and hearty black beans, all wrapped in corn tortillas and smothered with a homemade zesty sauce. A touch of reduced-fat cheese and fresh lime brings brightness to every bite.

NUTRITION

377kcal
Protein
40.8g
Fat
9.2g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Canned Black Beans (drained)

2 Corn Tortillas

1/4 cup Reduced-Fat Shredded Cheese

2 tbsp Tomato Paste

1 tbsp Lime Juice

1 clove Garlic

1 tsp Ground Cumin

Salt & Pepper to taste

2 tbsp Fresh Cilantro (chopped)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with salt, pepper, and half the cumin. Bake or grill the chicken until fully cooked (internal temperature of 165°F), approximately 15-20 minutes, then shred or dice.

  • 3

    In a small saucepan, combine tomato paste, lime juice, minced garlic, remaining cumin, salt, and a few tablespoons of water to achieve a pourable consistency. Simmer for 3-4 minutes to blend flavors into a zesty sauce.

  • 4

    Warm the corn tortillas slightly to enhance pliability. Spread a spoonful of black beans on each tortilla, add the shredded chicken, and sprinkle a little reduced-fat cheese.

  • 5

    Roll up the tortillas and place them seam-side down in a lightly greased baking dish. Pour the zesty sauce evenly over the enchiladas.

  • 6

    Sprinkle the remaining cheese over the top and garnish with chopped fresh cilantro.

  • 7

    Bake in the oven for 10-12 minutes until the cheese has melted and the enchiladas are heated through.

  • 8

    Serve immediately and enjoy your balanced, protein-packed meal.