Baked Chicken and Black Bean Enchiladas

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

Baked Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Black Bean Enchiladas

Savor these hearty enchiladas featuring tender shredded chicken, protein-packed black beans, and melty low-fat cheese wrapped in soft whole wheat tortillas, all smothered in a zesty homemade enchilada sauce. Perfectly balanced to delight your taste buds while keeping your macros in check.

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NUTRITION

577kcal
Protein
55.6g
Fat
14g
Carbs
60.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans

2 small Whole Wheat Tortillas

1/4 cup Shredded Low-Fat Cheese

1/4 cup Enchilada Sauce

1/4 cup diced Red Bell Pepper

1/4 cup diced Onion

1 tsp Garlic Powder

1 tsp Ground Cumin

1 tsp Chili Powder

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with garlic powder, ground cumin, chili powder, salt, and pepper. Bake or cook in a skillet until fully cooked (about 20 minutes in the oven or 6-8 minutes per side in a skillet). Once cooked, shred the chicken using two forks.

  • 3

    In a bowl, combine the shredded chicken, black beans, diced red bell pepper, and diced onion. Add half of the enchilada sauce and mix until well incorporated.

  • 4

    Warm the whole wheat tortillas on a dry skillet or in the microwave for 20-30 seconds until pliable.

  • 5

    Spoon the chicken and bean mixture evenly onto each tortilla. Sprinkle a bit of shredded low-fat cheese on top of the filling, then roll the tortillas tightly to form enchiladas.

  • 6

    Place the rolled enchiladas in a baking dish. Pour the remaining enchilada sauce over them and sprinkle the rest of the cheese on top.

  • 7

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

  • 8

    Remove from the oven and let it cool slightly before serving.

Baked Chicken and Black Bean Enchiladas

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

Baked Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Black Bean Enchiladas

Savor these hearty enchiladas featuring tender shredded chicken, protein-packed black beans, and melty low-fat cheese wrapped in soft whole wheat tortillas, all smothered in a zesty homemade enchilada sauce. Perfectly balanced to delight your taste buds while keeping your macros in check.

NUTRITION

577kcal
Protein
55.6g
Fat
14g
Carbs
60.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans

2 small Whole Wheat Tortillas

1/4 cup Shredded Low-Fat Cheese

1/4 cup Enchilada Sauce

1/4 cup diced Red Bell Pepper

1/4 cup diced Onion

1 tsp Garlic Powder

1 tsp Ground Cumin

1 tsp Chili Powder

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with garlic powder, ground cumin, chili powder, salt, and pepper. Bake or cook in a skillet until fully cooked (about 20 minutes in the oven or 6-8 minutes per side in a skillet). Once cooked, shred the chicken using two forks.

  • 3

    In a bowl, combine the shredded chicken, black beans, diced red bell pepper, and diced onion. Add half of the enchilada sauce and mix until well incorporated.

  • 4

    Warm the whole wheat tortillas on a dry skillet or in the microwave for 20-30 seconds until pliable.

  • 5

    Spoon the chicken and bean mixture evenly onto each tortilla. Sprinkle a bit of shredded low-fat cheese on top of the filling, then roll the tortillas tightly to form enchiladas.

  • 6

    Place the rolled enchiladas in a baking dish. Pour the remaining enchilada sauce over them and sprinkle the rest of the cheese on top.

  • 7

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

  • 8

    Remove from the oven and let it cool slightly before serving.