Crispy Baked 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.

Crispy Baked Chicken and Black Bean Enchiladas with Smoky Red Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken and Black Bean Enchiladas with Smoky Red Sauce

Enjoy a vibrant take on enchiladas that marries tender, baked chicken with hearty black beans, wrapped snugly in crisp corn tortillas. The dish is finished with a zesty smoky red sauce and a sprinkle of low-fat cheddar, offering a flavorful, balanced meal perfect for any time of the day.

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NUTRITION

398kcal
Protein
44.0g
Fat
5.8g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Canned Black Beans

2 Corn Tortillas

1/4 cup Smoky Red Enchilada Sauce

1/4 cup Low-Fat Cheddar Cheese

1/4 medium Red Bell Pepper

1/8 cup Yellow Onion

1 tsp Ground Cumin

1 tsp Chili Powder

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a baking dish.

  • 2

    In a bowl, season the chicken breast with ground cumin, chili powder, and garlic powder. Bake for 15-20 minutes or until fully cooked and tender. Then shred or dice the chicken.

  • 3

    In a separate pan, sauté the diced red bell pepper and onion until softened, about 3-4 minutes.

  • 4

    Mix the sautéed vegetables with the shredded chicken and drained black beans in a bowl. Stir in half of the smoky red enchilada sauce.

  • 5

    Warm the corn tortillas in a dry skillet for about 20 seconds each to make them pliable.

  • 6

    Fill each tortilla with the chicken-bean mixture, roll them up, and place seam-side down in the baking dish.

  • 7

    Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the low-fat cheddar cheese on top.

  • 8

    Bake in the oven for an additional 8-10 minutes, until the cheese is melted and the edges of the tortillas begin to crisp.

  • 9

    Remove from the oven and serve warm.

Crispy Baked 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.

Crispy Baked Chicken and Black Bean Enchiladas with Smoky Red Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken and Black Bean Enchiladas with Smoky Red Sauce

Enjoy a vibrant take on enchiladas that marries tender, baked chicken with hearty black beans, wrapped snugly in crisp corn tortillas. The dish is finished with a zesty smoky red sauce and a sprinkle of low-fat cheddar, offering a flavorful, balanced meal perfect for any time of the day.

NUTRITION

398kcal
Protein
44.0g
Fat
5.8g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Canned Black Beans

2 Corn Tortillas

1/4 cup Smoky Red Enchilada Sauce

1/4 cup Low-Fat Cheddar Cheese

1/4 medium Red Bell Pepper

1/8 cup Yellow Onion

1 tsp Ground Cumin

1 tsp Chili Powder

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a baking dish.

  • 2

    In a bowl, season the chicken breast with ground cumin, chili powder, and garlic powder. Bake for 15-20 minutes or until fully cooked and tender. Then shred or dice the chicken.

  • 3

    In a separate pan, sauté the diced red bell pepper and onion until softened, about 3-4 minutes.

  • 4

    Mix the sautéed vegetables with the shredded chicken and drained black beans in a bowl. Stir in half of the smoky red enchilada sauce.

  • 5

    Warm the corn tortillas in a dry skillet for about 20 seconds each to make them pliable.

  • 6

    Fill each tortilla with the chicken-bean mixture, roll them up, and place seam-side down in the baking dish.

  • 7

    Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the low-fat cheddar cheese on top.

  • 8

    Bake in the oven for an additional 8-10 minutes, until the cheese is melted and the edges of the tortillas begin to crisp.

  • 9

    Remove from the oven and serve warm.