DinnerMexicanHigh ProteinFamily FriendlyMeal Prep
Chicken & Rice Enchiladas with Black Beans
Oven-baked chicken enchiladas with rice, beans, peppers, and a savory tomato-chile sauce.
- Calories
- 800
- Protein
- 57g
- Carbs
- 83g
- Fat
- 25g
Per serving
Ingredients
For 4 servings · 50 min total
- Boneless skinless chicken breast20 oz
- Corn tortillas12
- Enchilada sauce2 cup
- Black beans2 cup
- Brown rice2 cup
- Bell pepper2
- Yellow onion1
- Shredded cheddar cheese3 oz
- Cilantro1/2 bunch
- Lime1
- Ground cumin2 tsp
Instructions
- 1Cook the rice according to its package directions.
- 2Sauté the onion and bell pepper until tender, then add the chicken and cumin. Cook until the chicken reaches 165°F.
- 3Shred or chop the chicken and mix it with the beans and cooked rice.
- 4Fill the tortillas with the chicken mixture, roll them, and place them seam-side down in a baking dish with enchilada sauce.
- 5Cover with the remaining sauce and cheese, then bake until bubbling and lightly browned.
- 6Top with cilantro and lime juice before serving.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.