Creamy Chicken Enchiladas with Zesty Sauce

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

Creamy Chicken Enchiladas with Zesty Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Enchiladas with Zesty Sauce

Shredded chicken breast tossed in a tangy yogurt-chile filling and baked inside corn tortillas under a blanket of zesty red sauce and melted cheese.

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NUTRITION

409kcal
Protein
36.7g
Fat
11.6g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

2.5 oz cooked chicken breast

0.25 cup non-fat Greek yogurt

2 tbsp diced green chiles

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 whole corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded Monterey Jack cheese

1 tbsp fresh cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.

  • 2

    In a medium mixing bowl, combine the shredded cooked chicken, Greek yogurt, green chiles, sea salt, black pepper, garlic powder, and 1 tablespoon of the enchilada sauce.

  • 3

    Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side or wrap in a damp paper towel and microwave for 15 seconds until soft and pliable.

  • 4

    Place a generous portion of the chicken mixture into the center of each tortilla, roll tightly, and place them seam-side down in the prepared baking dish.

  • 5

    Pour the remaining red enchilada sauce evenly over the tortillas and sprinkle with the shredded Monterey Jack cheese.

  • 6

    Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.

  • 7

    Remove from the oven and let cool for 5 minutes before garnishing with fresh chopped cilantro.

Creamy Chicken Enchiladas with Zesty Sauce

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

Creamy Chicken Enchiladas with Zesty Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Enchiladas with Zesty Sauce

Shredded chicken breast tossed in a tangy yogurt-chile filling and baked inside corn tortillas under a blanket of zesty red sauce and melted cheese.

NUTRITION

409kcal
Protein
36.7g
Fat
11.6g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

2.5 oz cooked chicken breast

0.25 cup non-fat Greek yogurt

2 tbsp diced green chiles

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 whole corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded Monterey Jack cheese

1 tbsp fresh cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.

  • 2

    In a medium mixing bowl, combine the shredded cooked chicken, Greek yogurt, green chiles, sea salt, black pepper, garlic powder, and 1 tablespoon of the enchilada sauce.

  • 3

    Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side or wrap in a damp paper towel and microwave for 15 seconds until soft and pliable.

  • 4

    Place a generous portion of the chicken mixture into the center of each tortilla, roll tightly, and place them seam-side down in the prepared baking dish.

  • 5

    Pour the remaining red enchilada sauce evenly over the tortillas and sprinkle with the shredded Monterey Jack cheese.

  • 6

    Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.

  • 7

    Remove from the oven and let cool for 5 minutes before garnishing with fresh chopped cilantro.