Name: Creamy Chili Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 2 medium Corn tortillas; 2 tbsp Plain Greek yogurt; 0.5 cup Green enchilada sauce; 1 tbsp Shredded Monterey Jack cheese; 0.25 cup White onion; 0.25 cup Green bell pepper; 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 Chili Chicken Enchiladas

Baked shredded chicken and crisp peppers rolled into corn tortillas and smothered in a velvety green chili sauce for a zesty, satisfying finish.

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NUTRITION

Protein

56.1g

Fat

14.1g

Carbs

45.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 medium Corn tortillas

2 tbsp Plain Greek yogurt

0.5 cup Green enchilada sauce

1 tbsp Shredded Monterey Jack cheese

0.25 cup White onion

0.25 cup Green bell pepper

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 your oven to 375°F and lightly grease a small baking dish.
2
Heat olive oil in a skillet over medium heat and sauté the onion and bell pepper until tender.
3
In a medium bowl, combine the cooked shredded chicken, sautéed vegetables, Greek yogurt, sea salt, black pepper, and garlic powder.
4
Briefly warm the corn tortillas in a dry pan or microwave until pliable.
5
Evenly divide the chicken mixture between the tortillas, roll them up tightly, and place seam-side down in the baking dish.
6
Pour the green enchilada sauce over the top and sprinkle with shredded Monterey Jack cheese.
7
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted.
8
Garnish with fresh cilantro before serving.