Name: Creamy Roasted Poblano Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 2 medium corn tortillas; 1 medium poblano pepper; 0.25 cup Greek yogurt; 0.5 oz pepper jack cheese; 0.5 tbsp olive oil; 0.25 cup yellow onion; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp cumin; 1 tbsp fresh cilantro

Creamy Roasted Poblano Chicken Enchiladas

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Poblano Chicken Enchiladas

Tender shredded chicken wrapped in corn tortillas and smothered in a velvety roasted poblano cream sauce then baked until bubbly.

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NUTRITION

Protein

49.7g

Fat

18.3g

Carbs

39.9g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

1 medium poblano pepper

0.25 cup Greek yogurt

0.5 oz pepper jack cheese

0.5 tbsp olive oil

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp cumin

1 tbsp fresh cilantro

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PREPARATION

1
Broil the poblano pepper until charred, then peel, seed, and blend with Greek yogurt and sea salt to create a smooth sauce.
2
Sauté the diced onion and minced garlic in olive oil over medium heat until translucent and fragrant.
3
Stir the shredded chicken, cumin, and black pepper into the onion mixture until well combined.
4
Fill each corn tortilla with the chicken mixture, roll tightly, and place seam-side down in a baking dish.
5
Pour the poblano sauce over the tortillas, sprinkle with pepper jack cheese, and bake at 375°F for 15 minutes.
6
Garnish with fresh cilantro before serving.