Name: Creamy Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Cooked chicken breast; 0.25 cup Plain Greek yogurt; 2 small Corn tortillas; 0.5 cup Green enchilada sauce; 0.25 oz Monterey Jack cheese; 1 cup Fresh baby spinach; 0.25 cup White onion; 0.5 tsp Olive 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

Baked chicken and spinach enchiladas rolled in corn tortillas and topped with a creamy green sauce for a bubbling, savory finish.

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NUTRITION

Protein

48.3g

Fat

11.2g

Carbs

40.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Cooked chicken breast

0.25 cup Plain Greek yogurt

2 small Corn tortillas

0.5 cup Green enchilada sauce

0.25 oz Monterey Jack cheese

1 cup Fresh baby spinach

0.25 cup White onion

0.5 tsp Olive 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 oven to 375°F and lightly grease a small baking dish.
2
Sauté white onion and fresh baby spinach in olive oil until wilted, then transfer to a bowl and mix with shredded chicken, Greek yogurt, salt, pepper, and garlic powder.
3
Warm the corn tortillas in a dry pan or microwave until pliable.
4
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the prepared dish.
5
Top with green enchilada sauce and a sprinkle of Monterey Jack cheese.
6
Bake for 15 minutes until the cheese is melted and the edges are slightly crisp.
7
Garnish with chopped fresh cilantro before serving.