Name: Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 medium Corn tortilla; 0.25 cup Black beans; 0.33 cup Red enchilada sauce; 0.5 oz Sharp cheddar cheese; 0.25 cup Red bell pepper; 0.25 cup Yellow onion; 0.5 tsp Cumin; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Chicken Enchilada Bake

Oven-baked shredded chicken and black beans layered with corn tortillas and zesty red sauce, finished with a layer of gooey melted cheese.

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NUTRITION

Protein

54.9g

Fat

12.7g

Carbs

37.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 medium Corn tortilla

0.25 cup Black beans

0.33 cup Red enchilada sauce

0.5 oz Sharp cheddar cheese

0.25 cup Red bell pepper

0.25 cup Yellow onion

0.5 tsp Cumin

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F.
2
Sauté the diced onion and red bell pepper in a non-stick skillet over medium heat until they are soft and translucent.
3
Stir the cooked shredded chicken, rinsed black beans, cumin, garlic powder, sea salt, and black pepper into the skillet until well combined.
4
Slice the corn tortilla into one-inch wide strips.
5
In a small oven-safe baking dish, spread two tablespoons of the red enchilada sauce across the bottom.
6
Layer half of the tortilla strips over the sauce, followed by the chicken and bean mixture.
7
Top with the remaining tortilla strips, the rest of the enchilada sauce, and the shredded cheddar cheese.
8
Bake for 15 to 20 minutes until the cheese is bubbly and the edges of the tortillas are slightly crisp.
9
Remove from the oven and garnish with freshly chopped cilantro before serving.