Name: Creamy Chicken Enchiladas with Zesty Chili Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup plain Greek yogurt; 1 medium corn tortillas; 0.25 cup tomato puree; 0.25 oz cheddar cheese; 0.25 cup bell pepper; 0.25 cup onion; 1 tsp chili powder; 0.5 tsp cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp olive oil

Creamy Chicken Enchiladas with Zesty Chili Sauce

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

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Enchiladas with Zesty Chili Sauce

Baked shredded chicken and crisp peppers rolled in corn tortillas, topped with a tangy chili sauce and finished with a velvety Greek yogurt drizzle.

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NUTRITION

Protein

55.4g

Fat

11.8g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup plain Greek yogurt

1 medium corn tortillas

0.25 cup tomato puree

0.25 oz cheddar cheese

0.25 cup bell pepper

0.25 cup onion

1 tsp chili powder

0.5 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp olive oil

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small baking dish.
2
Sauté diced onion and bell pepper in olive oil over medium heat until they become tender and fragrant.
3
Stir together the shredded chicken, sautéed vegetables, and half of the Greek yogurt in a medium bowl.
4
Whisk the tomato puree, chili powder, cumin, garlic powder, salt, and pepper in a separate small bowl to create the sauce.
5
Dip each corn tortilla into the chili sauce to lightly coat, then fill with the chicken mixture and roll tightly.
6
Arrange the tortillas seam-side down in the baking dish, top with the remaining sauce, and sprinkle with cheddar cheese.
7
Bake for 15 minutes until the cheese is melted and the sauce is bubbling.
8
Serve warm with a dollop of the remaining Greek yogurt on top.