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 wholesome enchiladas featuring tender baked chicken, hearty black beans, and a zesty enchilada sauce wrapped in whole wheat tortillas, lightly topped with reduced fat cheese. Perfectly balanced for a delicious meal at breakfast, lunch, or dinner.

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NUTRITION

497kcal
Protein
53g
Fat
10.5g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans

2 Whole Wheat Tortillas

1/2 cup Enchilada Sauce

1/4 cup Reduced Fat Shredded Cheese

1 tsp Mixed Spices (Cumin, Garlic Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with salt, pepper, and a pinch of cumin and garlic powder. Bake on a lightly greased tray for 20-25 minutes until fully cooked, then let rest and shred.

  • 3

    In a medium bowl, combine the shredded chicken with black beans and half of the enchilada sauce. Taste and adjust seasoning with additional spices if needed.

  • 4

    Warm the whole wheat tortillas briefly in the microwave or on a skillet to make them pliable.

  • 5

    Spoon the chicken and bean mixture onto each tortilla, roll them up, and place seam side down in a baking dish.

  • 6

    Pour the remaining enchilada sauce over the rolled tortillas and sprinkle reduced fat cheese on top.

  • 7

    Bake in the preheated oven for 10-12 minutes until the cheese is melted and bubbly.

  • 8

    Remove from the oven and serve warm.

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 wholesome enchiladas featuring tender baked chicken, hearty black beans, and a zesty enchilada sauce wrapped in whole wheat tortillas, lightly topped with reduced fat cheese. Perfectly balanced for a delicious meal at breakfast, lunch, or dinner.

NUTRITION

497kcal
Protein
53g
Fat
10.5g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans

2 Whole Wheat Tortillas

1/2 cup Enchilada Sauce

1/4 cup Reduced Fat Shredded Cheese

1 tsp Mixed Spices (Cumin, Garlic Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with salt, pepper, and a pinch of cumin and garlic powder. Bake on a lightly greased tray for 20-25 minutes until fully cooked, then let rest and shred.

  • 3

    In a medium bowl, combine the shredded chicken with black beans and half of the enchilada sauce. Taste and adjust seasoning with additional spices if needed.

  • 4

    Warm the whole wheat tortillas briefly in the microwave or on a skillet to make them pliable.

  • 5

    Spoon the chicken and bean mixture onto each tortilla, roll them up, and place seam side down in a baking dish.

  • 6

    Pour the remaining enchilada sauce over the rolled tortillas and sprinkle reduced fat cheese on top.

  • 7

    Bake in the preheated oven for 10-12 minutes until the cheese is melted and bubbly.

  • 8

    Remove from the oven and serve warm.