Name: Creamy Chipotle Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Cooked chicken breast; 2 whole Corn tortillas; 0.25 cup Non-fat Greek yogurt; 0.25 cup Tomato sauce; 1 tsp Chipotle peppers in adobo; 0.5 oz Sharp cheddar cheese; 0.25 cup Yellow onion; 0.25 cup Bell pepper; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Olive oil

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Chipotle Chicken Enchiladas

Shredded chicken and sautéed peppers rolled in corn tortillas and baked under a velvety, smoky chipotle yogurt sauce for a zesty, bubbling finish.

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NUTRITION

Protein

58.4g

Fat

17.7g

Carbs

43.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Cooked chicken breast

2 whole Corn tortillas

0.25 cup Non-fat Greek yogurt

0.25 cup Tomato sauce

1 tsp Chipotle peppers in adobo

0.5 oz Sharp cheddar cheese

0.25 cup Yellow onion

0.25 cup Bell pepper

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

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PREPARATION

1
Preheat oven to 375°F and lightly grease a small baking dish.
2
Heat olive oil in a skillet over medium heat and sauté onion and bell pepper until tender.
3
Stir in the shredded chicken, garlic powder, sea salt, and black pepper until well combined.
4
In a small bowl, whisk together Greek yogurt, tomato sauce, and minced chipotle peppers until smooth.
5
Spread a thin layer of the sauce on the bottom of the baking dish.
6
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
7
Pour the remaining sauce over the tortillas and sprinkle with shredded cheddar cheese.
8
Bake for 15 minutes until the cheese is melted and the sauce is bubbling.