Name: Creamy Chipotle Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 2 small Corn tortillas; 0.25 cup Plain Greek yogurt; 1 tbsp Chipotle peppers in adobo sauce; 0.25 cup Red bell pepper; 0.25 cup Yellow onion; 1 tsp Olive oil; 0.5 oz Sharp cheddar cheese; 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

Creamy Chipotle Chicken Enchiladas

Sautéed chicken and peppers rolled into corn tortillas and baked with a smoky, creamy chipotle sauce and melted sharp cheddar for a zesty, bubbling finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

57.3g

Fat

21g

Carbs

40.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 small Corn tortillas

0.25 cup Plain Greek yogurt

1 tbsp Chipotle peppers in adobo sauce

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 tsp Olive oil

0.5 oz Sharp cheddar cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F.
2
In a large skillet over medium heat, add the olive oil, diced onions, and red bell peppers, sautéing until the vegetables are softened.
3
Stir in the shredded chicken breast, sea salt, and black pepper, heating through for 2 minutes.
4
In a small mixing bowl, whisk together the plain Greek yogurt and chipotle peppers in adobo sauce until the mixture is smooth and creamy.
5
Spread a small amount of the chipotle sauce onto each corn tortilla, add a portion of the chicken filling, and roll them up tightly.
6
Place the rolled tortillas seam-side down in a baking dish, top with the remaining sauce and shredded cheddar cheese.
7
Bake for 10 to 12 minutes until the cheese is melted and bubbling, then garnish with fresh cilantro before serving.