Name: Creamy Chicken Enchiladas with Zesty Salsa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz chicken breast; 0.25 cup plain Greek yogurt; 0.5 cup salsa verde; 2 medium corn tortillas; 0.5 oz cheddar cheese; 1 cup baby spinach; 0.5 tsp ground cumin; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro

Creamy Chicken Enchiladas with Zesty Salsa

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 with Zesty Salsa

Tender shredded chicken folded into a tangy Greek yogurt sauce and baked inside corn tortillas until bubbly and golden.

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NUTRITION

Protein

41.5g

Fat

11.0g

Carbs

42.2g

SERVINGS

1 serving

INGREDIENTS

3 oz chicken breast

0.25 cup plain Greek yogurt

0.5 cup salsa verde

2 medium corn tortillas

0.5 oz cheddar cheese

1 cup baby spinach

0.5 tsp ground cumin

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Poach or pan-sear the chicken breast until fully cooked, then shred it using two forks.
3
In a mixing bowl, combine the shredded chicken, Greek yogurt, 2 tablespoons of the salsa verde, cumin, garlic powder, sea salt, and black pepper.
4
Roughly chop the baby spinach and fold it into the chicken mixture.
5
Warm the corn tortillas in a dry skillet for 30 seconds per side until pliable.
6
Divide the chicken filling evenly between the two tortillas, roll them up tightly, and place them seam-side down in a small baking dish.
7
Pour the remaining salsa verde over the top of the tortillas and sprinkle with the cheddar cheese.
8
Bake for 15-20 minutes until the cheese is melted and the edges are slightly crisp.
9
Garnish with fresh cilantro before serving.