Name: Creamy Chicken and Green Chili Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 small corn tortillas; 0.25 cup plain Greek yogurt; 0.5 cup green chili enchilada sauce; 0.5 oz sharp cheddar cheese; 0.25 cup diced green chilis; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh cilantro

Creamy Chicken and Green Chili Enchiladas

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

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Green Chili Enchiladas

Shredded chicken breast tossed in a tangy Greek yogurt and green chili sauce, baked inside warm corn tortillas until the cheese is bubbling and golden.

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NUTRITION

Protein

58.5g

Fat

14.7g

Carbs

42.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.25 cup plain Greek yogurt

0.5 cup green chili enchilada sauce

0.5 oz sharp cheddar cheese

0.25 cup diced green chilis

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 oven-safe baking dish.
2
In a medium mixing bowl, combine the cooked shredded chicken breast, plain Greek yogurt, diced green chilis, sea salt, black pepper, and garlic powder until well incorporated.
3
Spread a thin layer of the green chili enchilada sauce onto the bottom of the prepared baking dish.
4
Lay the corn tortillas flat and divide the chicken mixture evenly between them, rolling each tightly.
5
Place the rolled tortillas seam-side down into the baking dish.
6
Pour the remaining green chili enchilada sauce over the tortillas and sprinkle evenly with the shredded sharp cheddar cheese.
7
Bake for 15 to 18 minutes until the sauce is bubbling and the cheese has melted into a golden crust.
8
Remove from the oven and garnish with fresh chopped cilantro before serving.