YOUR SOLIN GENERATED RECIPE
Chicken and Black Bean Enchiladas
Sautéed chicken and black beans rolled into corn tortillas, baked with a vibrant red chili sauce and finished with a sprinkle of melted cheddar for a bubbly, savory finish.
INGREDIENTS
4 oz cooked shredded chicken breast
0.25 cup black beans
2 medium corn tortillas
0.5 cup red enchilada sauce
0.5 oz cheddar cheese
2 tbsp nonfat Greek yogurt
0.25 cup red onion
1 tsp olive oil
0.25 tsp cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F.
Heat the olive oil in a skillet over medium heat and sauté the diced red onion until it becomes translucent and fragrant.
Stir in the shredded chicken, black beans, cumin, garlic powder, sea salt, and black pepper, cooking until the mixture is warmed through.
Spread 2 tablespoons of the red enchilada sauce across the bottom of a small oven-safe baking dish.
Warm the corn tortillas in a dry pan for 30 seconds per side to ensure they are pliable and do not crack.
Fill each tortilla with half of the chicken and bean mixture, roll them tightly, and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce over the tortillas and sprinkle evenly with the shredded cheddar cheese.
Bake for 15 to 20 minutes until the sauce is bubbly and the cheese has completely melted.
Serve the enchiladas hot with a dollop of nonfat Greek yogurt on top as a clean-eating alternative to sour cream.