Lean Chicken Enchiladas with Black Beans and Roasted Corn

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

Lean Chicken Enchiladas with Black Beans and Roasted Corn

YOUR SOLIN GENERATED RECIPE

Lean Chicken Enchiladas with Black Beans and Roasted Corn

Savor these vibrant enchiladas featuring lean chicken, hearty black beans, and sweet roasted corn wrapped in whole wheat tortillas and smothered with a tangy enchilada sauce. This dish offers a satisfying balance of flavors and textures, perfect for a nourishing meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

454kcal
Protein
43.4g
Fat
7g
Carbs
57.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup canned Black Beans

1/2 cup Roasted Corn

2 Whole Wheat Tortillas

1/4 cup Enchilada Sauce

1/8 cup Low-Fat Cheddar Cheese

1/4 cup Diced Onion

1/4 cup Diced Bell Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with your favorite spices and grill or bake until fully cooked, then dice into small pieces.

  • 3

    In a skillet, sauté diced onion and bell pepper until softened.

  • 4

    Add the diced chicken, black beans, roasted corn, and a splash of enchilada sauce to the skillet, mixing well to combine.

  • 5

    Warm the whole wheat tortillas slightly to make them pliable.

  • 6

    Spoon the chicken and vegetable mixture evenly onto each tortilla, drizzle a little more enchilada sauce on top, and sprinkle with low-fat cheddar cheese.

  • 7

    Roll the tortillas tightly and place them in a baking dish seam-side down.

  • 8

    Pour any remaining enchilada sauce over the rolled tortillas and sprinkle with any extra cheese if desired.

  • 9

    Bake in the oven for about 15-20 minutes, until the cheese is melted and the enchiladas are heated through.

  • 10

    Serve warm and enjoy your nutritious, flavorful meal.

Lean Chicken Enchiladas with Black Beans and Roasted Corn

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

Lean Chicken Enchiladas with Black Beans and Roasted Corn

YOUR SOLIN GENERATED RECIPE

Lean Chicken Enchiladas with Black Beans and Roasted Corn

Savor these vibrant enchiladas featuring lean chicken, hearty black beans, and sweet roasted corn wrapped in whole wheat tortillas and smothered with a tangy enchilada sauce. This dish offers a satisfying balance of flavors and textures, perfect for a nourishing meal any time of day.

NUTRITION

454kcal
Protein
43.4g
Fat
7g
Carbs
57.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup canned Black Beans

1/2 cup Roasted Corn

2 Whole Wheat Tortillas

1/4 cup Enchilada Sauce

1/8 cup Low-Fat Cheddar Cheese

1/4 cup Diced Onion

1/4 cup Diced Bell Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with your favorite spices and grill or bake until fully cooked, then dice into small pieces.

  • 3

    In a skillet, sauté diced onion and bell pepper until softened.

  • 4

    Add the diced chicken, black beans, roasted corn, and a splash of enchilada sauce to the skillet, mixing well to combine.

  • 5

    Warm the whole wheat tortillas slightly to make them pliable.

  • 6

    Spoon the chicken and vegetable mixture evenly onto each tortilla, drizzle a little more enchilada sauce on top, and sprinkle with low-fat cheddar cheese.

  • 7

    Roll the tortillas tightly and place them in a baking dish seam-side down.

  • 8

    Pour any remaining enchilada sauce over the rolled tortillas and sprinkle with any extra cheese if desired.

  • 9

    Bake in the oven for about 15-20 minutes, until the cheese is melted and the enchiladas are heated through.

  • 10

    Serve warm and enjoy your nutritious, flavorful meal.