Creamy Shredded Chicken and Black Bean Enchiladas

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

Creamy Shredded Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Shredded Chicken and Black Bean Enchiladas

Enjoy these flavorful enchiladas featuring tender, creamy shredded chicken paired with hearty black beans and smothered in a lightly spicy enchilada sauce and a dollop of low-fat Greek yogurt. Finished with a sprinkle of melted cheese, these enchiladas provide a delightful balance of textures and a burst of savory goodness in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

511kcal
Protein
48.8g
Fat
11.5g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Shredded Chicken

1/2 cup Black Beans

1 Whole Wheat Tortilla

1/4 cup Enchilada Sauce

1/4 cup Low-Fat Greek Yogurt

1/4 cup Shredded Reduced-Fat Cheddar Cheese

1/2 tsp Cumin

1/2 tsp Garlic Powder

Pinch of Salt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a bowl, combine the shredded chicken with cumin, garlic powder, and a pinch of salt. Mix in the enchilada sauce to coat the chicken evenly.

  • 3

    Warm the whole wheat tortilla in a microwave for 15-20 seconds or on a skillet for a few seconds on each side to make it pliable.

  • 4

    Place the seasoned chicken in the center of the tortilla, add the black beans, and drizzle the low-fat Greek yogurt over the filling.

  • 5

    Roll the tortilla tightly and place it seam-side down in a small baking dish.

  • 6

    Sprinkle the shredded reduced-fat cheddar 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 allow to cool slightly before serving.

Creamy Shredded Chicken and Black Bean Enchiladas

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

Creamy Shredded Chicken and Black Bean Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Shredded Chicken and Black Bean Enchiladas

Enjoy these flavorful enchiladas featuring tender, creamy shredded chicken paired with hearty black beans and smothered in a lightly spicy enchilada sauce and a dollop of low-fat Greek yogurt. Finished with a sprinkle of melted cheese, these enchiladas provide a delightful balance of textures and a burst of savory goodness in every bite.

NUTRITION

511kcal
Protein
48.8g
Fat
11.5g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Shredded Chicken

1/2 cup Black Beans

1 Whole Wheat Tortilla

1/4 cup Enchilada Sauce

1/4 cup Low-Fat Greek Yogurt

1/4 cup Shredded Reduced-Fat Cheddar Cheese

1/2 tsp Cumin

1/2 tsp Garlic Powder

Pinch of Salt

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a bowl, combine the shredded chicken with cumin, garlic powder, and a pinch of salt. Mix in the enchilada sauce to coat the chicken evenly.

  • 3

    Warm the whole wheat tortilla in a microwave for 15-20 seconds or on a skillet for a few seconds on each side to make it pliable.

  • 4

    Place the seasoned chicken in the center of the tortilla, add the black beans, and drizzle the low-fat Greek yogurt over the filling.

  • 5

    Roll the tortilla tightly and place it seam-side down in a small baking dish.

  • 6

    Sprinkle the shredded reduced-fat cheddar 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 allow to cool slightly before serving.