Name: Shredded Chicken and Black Bean Enchiladas with Smoky Red Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Shredded Chicken Breast; 1/2 cup Canned Black Beans; 2 Corn Tortillas; 1/2 cup Tomato Sauce; 1/4 medium Onion; 1 Garlic clove; 1 tsp Smoked Paprika; 1 tsp Ground Cumin; Salt and Pepper to taste

Shredded Chicken and Black Bean Enchiladas with Smoky Red Sauce

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

YOUR SOLIN GENERATED RECIPE

Shredded Chicken and Black Bean Enchiladas with Smoky Red Sauce

Enjoy tender shredded chicken and hearty black beans wrapped in soft corn tortillas and smothered in a smoky, rich red sauce. This dish brings a perfect blend of savory, mildly spicy flavors ideal for any meal of the day.

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NUTRITION

Protein

38.8g

Fat

6.6g

Carbs

57.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Shredded Chicken Breast

1/2 cup Canned Black Beans

2 Corn Tortillas

1/2 cup Tomato Sauce

1/4 medium Onion

1 Garlic clove

1 tsp Smoked Paprika

1 tsp Ground Cumin

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 375°F.
2
In a small saucepan, heat tomato sauce over medium heat. Add diced onion, minced garlic, smoked paprika, ground cumin, salt, and pepper. Stir and let simmer for 5-7 minutes to blend the flavors.
3
In a bowl, mix the shredded chicken with the black beans. Season lightly with salt and pepper.
4
Warm the corn tortillas in a dry skillet for about 30 seconds each side to make them pliable.
5
Spoon a portion of the chicken and black bean mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish.
6
Pour the smoky red sauce over the enchiladas, ensuring they are well-covered.
7
Bake in the preheated oven for 15-20 minutes until heated through and slightly bubbly.
8
Serve warm and enjoy your balanced and flavorful meal.