Name: Mexican Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz chicken breast; 2 medium corn tortillas; 0.5 cup red enchilada sauce; 0.5 oz sharp cheddar cheese; 0.25 cup plain Greek yogurt; 0.25 cup yellow onion; 0.25 cup bell pepper; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp ground cumin; 0.25 tsp chili 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

Mexican Chicken Enchiladas

Corn tortillas filled with spiced chicken and peppers, smothered in smoky red enchilada sauce and melted cheese.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.6g

Fat

17.2g

Carbs

45.0g

SERVINGS

1 serving

INGREDIENTS

3 oz chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz sharp cheddar cheese

0.25 cup plain Greek yogurt

0.25 cup yellow onion

0.25 cup bell pepper

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp ground cumin

0.25 tsp chili powder

1 tbsp fresh cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until softened.
3
Stir in the shredded chicken breast, sea salt, ground cumin, and chili powder until well combined and fragrant.
4
Lightly warm the corn tortillas in a dry pan or microwave to make them pliable.
5
Divide the chicken mixture evenly between the two tortillas, roll them tightly, and place them seam-side down in a small baking dish.
6
Pour the red enchilada sauce over the tortillas and sprinkle with the shredded cheddar cheese.
7
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted.
8
Top with a dollop of Greek yogurt and fresh cilantro before serving.