YOUR SOLIN GENERATED RECIPE
Creamy Chicken and Charred Poblano Enchiladas
Shredded chicken and charred poblanos folded into a creamy yogurt sauce, rolled in corn tortillas and baked until the cheese is bubbly and golden.
INGREDIENTS
4.5 oz Chicken breast
1 medium Poblano pepper
0.25 cup Plain nonfat Greek yogurt
2 small Corn tortillas
0.5 cup Green enchilada sauce
0.25 oz Monterey Jack cheese
0.25 cup White onion
0.5 tsp Olive oil
0.25 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat oven to 375°F.
Char the poblano pepper over an open flame or under the broiler until skin is blackened, then peel, seed, and dice.
Heat olive oil in a skillet over medium heat and sauté the diced onion until translucent and fragrant.
In a medium bowl, combine the shredded chicken, diced poblano, sautéed onion, Greek yogurt, cumin, sea salt, and black pepper.
Warm the corn tortillas briefly to make them pliable, then fill each with the chicken mixture and roll tightly.
Place the rolls seam-side down in a baking dish, top with green enchilada sauce and shredded Monterey Jack cheese.
Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.