Name: Creamy Chicken Enchiladas Rojas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 1 medium Corn tortillas; 0.25 cup Red enchilada sauce; 2 tbsp Greek yogurt; 0.25 oz Pepper jack cheese; 0.25 cup Yellow onion; 0.25 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 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

Shredded chicken breast and sautéed onions are rolled into corn tortillas and baked with a velvety red sauce and melted cheese for a savory, comforting finish.

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NUTRITION

Protein

42.8g

Fat

13.1g

Carbs

26.0g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1 medium Corn tortillas

0.25 cup Red enchilada sauce

2 tbsp Greek yogurt

0.25 oz Pepper jack cheese

0.25 cup Yellow onion

0.25 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small baking dish.
2
Heat the avocado oil in a skillet over medium heat and sauté the diced onions until they are soft and translucent.
3
In a medium bowl, mix the shredded cooked chicken breast with the sautéed onions, Greek yogurt, sea salt, black pepper, and garlic powder until well combined.
4
Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable, then fill each with the chicken mixture and roll them tightly.
5
Place the enchiladas seam-side down in the baking dish, pour the red enchilada sauce evenly over the top, and sprinkle with the pepper jack cheese.
6
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted, then garnish with fresh chopped cilantro before serving.