Name: Creamy Chicken Enchiladas Rojas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Cooked shredded chicken breast; 2 unit Small corn tortillas; 0.5 cup Red enchilada sauce; 2 tbsp Plain Greek yogurt; 0.5 oz Shredded sharp cheddar cheese; 0.25 cup Diced white onion; 1 tsp Avocado oil; 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 Chicken Enchiladas Rojas

Tender shredded chicken and onions rolled into corn tortillas and baked in a velvety red sauce for a savory and comforting finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.3g

Fat

20.0g

Carbs

44.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Cooked shredded chicken breast

2 unit Small corn tortillas

0.5 cup Red enchilada sauce

2 tbsp Plain Greek yogurt

0.5 oz Shredded sharp cheddar cheese

0.25 cup Diced white onion

1 tsp Avocado oil

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
Heat avocado oil in a small skillet over medium heat and sauté the diced onion until soft and translucent.
3
In a medium bowl, combine the sautéed onion with the shredded chicken, sea salt, and black pepper.
4
In a separate bowl, whisk the red enchilada sauce with the Greek yogurt until completely smooth and creamy.
5
Spread two tablespoons of the sauce in the bottom of a small baking dish.
6
Dip each corn tortilla into the sauce to coat, fill with the chicken mixture, and roll tightly before placing seam-side down in the dish.
7
Pour the remaining sauce over the tortillas and sprinkle with the shredded cheddar cheese.
8
Bake for 15 minutes until the cheese is melted and the sauce is bubbling.
9
Garnish with fresh cilantro and serve immediately.