Name: Creamy Chicken Enchiladas with Zesty Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 2 medium corn tortillas; 0.5 cup bell pepper; 0.25 cup onion; 1 tsp olive oil; 0.25 cup salsa verde; 2 tbsp Greek yogurt; 0.5 oz cheddar cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh 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.

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Enchiladas with Zesty Sauce

Corn tortillas filled with tender chicken and peppers, baked in a zesty green sauce with a velvety yogurt finish.

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NUTRITION

Protein

46.8g

Fat

15.4g

Carbs

41.7g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

0.5 cup bell pepper

0.25 cup onion

1 tsp olive oil

0.25 cup salsa verde

2 tbsp Greek yogurt

0.5 oz cheddar cheese

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.
2
Heat the olive oil in a skillet over medium heat and sauté the diced bell peppers and onions until they are soft and translucent.
3
In a mixing bowl, combine the shredded cooked chicken with sea salt, black pepper, garlic powder, and half of the salsa verde and Greek yogurt.
4
Warm the corn tortillas in a dry pan or microwave for a few seconds to make them pliable.
5
Divide the chicken and vegetable mixture evenly between the tortillas, rolling them up tightly.
6
Place the rolled tortillas seam-side down in a small baking dish.
7
Whisk the remaining salsa verde and Greek yogurt together, then pour the mixture over the tortillas.
8
Sprinkle the shredded cheddar cheese over the top.
9
Bake for 15 minutes until the sauce is bubbling and the cheese has melted.
10
Top with fresh cilantro before serving.