Name: Mexican Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz chicken breast; 1 small corn tortillas; 0.5 cup red enchilada sauce; 0.5 oz Monterey Jack cheese; 0.25 cup non-fat Greek yogurt; 0.25 cup white onion; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp chili powder; 0.25 tsp ground cumin; 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

Mexican Chicken Enchiladas

Corn tortillas filled with tender shredded chicken and aromatic spices, baked in a vibrant red chili sauce until the cheese is bubbly and golden.

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NUTRITION

Protein

40.6g

Fat

14.8g

Carbs

34.9g

SERVINGS

1 serving

INGREDIENTS

3 oz chicken breast

1 small corn tortillas

0.5 cup red enchilada sauce

0.5 oz Monterey Jack cheese

0.25 cup non-fat Greek yogurt

0.25 cup white onion

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp chili powder

0.25 tsp ground cumin

1 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.
2
Heat the olive oil in a skillet over medium heat and sauté the diced onions until they become translucent.
3
In a mixing bowl, combine the cooked shredded chicken with the sautéed onions, sea salt, black pepper, chili powder, and ground cumin.
4
Briefly warm the corn tortillas in a dry skillet or microwave for 10 seconds to make them pliable.
5
Place a portion of the chicken mixture into each tortilla, roll them up tightly, and place them seam-side down in the baking dish.
6
Pour the red enchilada sauce evenly over the tortillas and sprinkle with the shredded Monterey Jack cheese.
7
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has completely melted.
8
Garnish with a dollop of Greek yogurt and fresh cilantro before serving hot.