Spicy Chicken and Black Bean Baked Enchiladas

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

Spicy Chicken and Black Bean Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Chicken and Black Bean Baked Enchiladas

Enjoy these baked enchiladas featuring tender, seasoned chicken breast paired with hearty black beans, all wrapped in a whole wheat tortilla and smothered in a zesty enchilada sauce. Lightly finished with a sprinkle of reduced-fat cheese and vibrant red bell pepper bits, this dish balances spice and savory flavors for a satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

500kcal
Protein
47.6g
Fat
12.8g
Carbs
54.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

½ cup Canned Black Beans

1 Whole Wheat Tortilla

⅓ cup Low-Calorie Enchilada Sauce

¼ cup Reduced-Fat Shredded Cheese

¼ cup Diced Red Bell Pepper

1 tsp Chili Powder

1 tsp Cumin

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with chili powder and cumin. Sauté or bake until fully cooked, then shred or dice it into bite-sized pieces.

  • 3

    In a bowl, combine the cooked chicken, black beans, and diced red bell pepper. Mix in the enchilada sauce to coat the mixture evenly.

  • 4

    Lay the whole wheat tortilla on a clean surface. Spoon the chicken and bean mixture evenly down the center of the tortilla.

  • 5

    Roll the tortilla tightly and place it seam side down in a small baking dish.

  • 6

    Pour any remaining enchilada sauce over the rolled tortilla and sprinkle the reduced-fat shredded cheese evenly on top.

  • 7

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

  • 8

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

Spicy Chicken and Black Bean Baked Enchiladas

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

Spicy Chicken and Black Bean Baked Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Chicken and Black Bean Baked Enchiladas

Enjoy these baked enchiladas featuring tender, seasoned chicken breast paired with hearty black beans, all wrapped in a whole wheat tortilla and smothered in a zesty enchilada sauce. Lightly finished with a sprinkle of reduced-fat cheese and vibrant red bell pepper bits, this dish balances spice and savory flavors for a satisfying meal.

NUTRITION

500kcal
Protein
47.6g
Fat
12.8g
Carbs
54.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

½ cup Canned Black Beans

1 Whole Wheat Tortilla

⅓ cup Low-Calorie Enchilada Sauce

¼ cup Reduced-Fat Shredded Cheese

¼ cup Diced Red Bell Pepper

1 tsp Chili Powder

1 tsp Cumin

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with chili powder and cumin. Sauté or bake until fully cooked, then shred or dice it into bite-sized pieces.

  • 3

    In a bowl, combine the cooked chicken, black beans, and diced red bell pepper. Mix in the enchilada sauce to coat the mixture evenly.

  • 4

    Lay the whole wheat tortilla on a clean surface. Spoon the chicken and bean mixture evenly down the center of the tortilla.

  • 5

    Roll the tortilla tightly and place it seam side down in a small baking dish.

  • 6

    Pour any remaining enchilada sauce over the rolled tortilla and sprinkle the reduced-fat shredded cheese evenly on top.

  • 7

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

  • 8

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