Chicken Enchilada Bake

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

Chicken Enchilada Bake

YOUR SOLIN GENERATED RECIPE

Chicken Enchilada Bake

Tender shredded chicken and black beans baked in a vibrant red enchilada sauce with layers of corn tortillas and melted sharp cheddar.

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NUTRITION

464kcal
Protein
49.4g
Fat
14.3g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz cooked shredded chicken breast

0.25 cup canned black beans, rinsed

0.25 cup red enchilada sauce

1 medium corn tortilla

0.25 cup bell pepper, diced

0.25 cup red onion, diced

0.25 oz shredded cheddar cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp ground cumin

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.

  • 2

    Heat the olive oil in a small skillet over medium heat. Add the diced bell pepper and red onion, sautéing for 3-4 minutes until they begin to soften.

  • 3

    In a mixing bowl, combine the cooked shredded chicken, black beans, sautéed vegetables, sea salt, black pepper, garlic powder, and cumin. Stir in 1 tablespoon of the enchilada sauce to moisten the mixture.

  • 4

    Cut the corn tortilla into quarters or small strips.

  • 5

    Spread a small spoonful of enchilada sauce on the bottom of the baking dish. Layer half of the tortilla pieces, followed by the chicken and bean mixture.

  • 6

    Top with the remaining tortilla pieces and pour the rest of the enchilada sauce evenly over the top.

  • 7

    Sprinkle the shredded cheddar cheese over the sauce.

  • 8

    Bake for 15-20 minutes until the sauce is bubbly and the cheese is melted and slightly golden.

  • 9

    Let the bake rest for 5 minutes before serving to allow the layers to set.

Chicken Enchilada Bake

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

Chicken Enchilada Bake

YOUR SOLIN GENERATED RECIPE

Chicken Enchilada Bake

Tender shredded chicken and black beans baked in a vibrant red enchilada sauce with layers of corn tortillas and melted sharp cheddar.

NUTRITION

464kcal
Protein
49.4g
Fat
14.3g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz cooked shredded chicken breast

0.25 cup canned black beans, rinsed

0.25 cup red enchilada sauce

1 medium corn tortilla

0.25 cup bell pepper, diced

0.25 cup red onion, diced

0.25 oz shredded cheddar cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp ground cumin

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.

  • 2

    Heat the olive oil in a small skillet over medium heat. Add the diced bell pepper and red onion, sautéing for 3-4 minutes until they begin to soften.

  • 3

    In a mixing bowl, combine the cooked shredded chicken, black beans, sautéed vegetables, sea salt, black pepper, garlic powder, and cumin. Stir in 1 tablespoon of the enchilada sauce to moisten the mixture.

  • 4

    Cut the corn tortilla into quarters or small strips.

  • 5

    Spread a small spoonful of enchilada sauce on the bottom of the baking dish. Layer half of the tortilla pieces, followed by the chicken and bean mixture.

  • 6

    Top with the remaining tortilla pieces and pour the rest of the enchilada sauce evenly over the top.

  • 7

    Sprinkle the shredded cheddar cheese over the sauce.

  • 8

    Bake for 15-20 minutes until the sauce is bubbly and the cheese is melted and slightly golden.

  • 9

    Let the bake rest for 5 minutes before serving to allow the layers to set.