Name: Creamy Chili Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz cooked chicken breast; 2 small corn tortillas; 2 tbsp greek yogurt; 0.25 cup red enchilada sauce; 0.5 oz monterey jack cheese; 0.25 cup green chilis; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp cilantro

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

YOUR SOLIN GENERATED RECIPE

Creamy Chili Chicken Enchiladas

Baked shredded chicken breast tossed in a creamy chili sauce inside soft corn tortillas until the cheese is bubbling and golden.

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NUTRITION

Protein

57.8g

Fat

12.9g

Carbs

38.4g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked chicken breast

2 small corn tortillas

2 tbsp greek yogurt

0.25 cup red enchilada sauce

0.5 oz monterey jack cheese

0.25 cup green chilis

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp cilantro

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a medium mixing bowl, combine the shredded cooked chicken breast, Greek yogurt, green chilis, ground cumin, garlic powder, sea salt, and black pepper until well incorporated.
3
Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds until they are warm and pliable.
4
Spoon the chicken mixture evenly into the center of each tortilla and roll them up tightly.
5
Place the rolled tortillas seam-side down in a small baking dish, then pour the red enchilada sauce over the top and sprinkle with the shredded Monterey Jack cheese.
6
Bake for 15-18 minutes until the sauce is bubbly and the cheese has melted into a golden crust.
7
Remove from the oven and garnish with fresh chopped cilantro before serving.