Name: Chicken Enchiladas with Tomatillo Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Shredded chicken breast; 2 medium Corn tortillas; 0.5 cup Tomatillo salsa; 0.5 oz Monterey Jack cheese; 1 tbsp Plain Greek yogurt; 0.25 cup White onion; 1 tbsp Fresh cilantro; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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

YOUR SOLIN GENERATED RECIPE

Chicken Enchiladas with Tomatillo Sauce

Corn tortillas stuffed with tender shredded chicken and zesty green salsa, baked until the cheese is bubbly and golden.

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NUTRITION

Protein

49.8g

Fat

11.6g

Carbs

35.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Shredded chicken breast

2 medium Corn tortillas

0.5 cup Tomatillo salsa

0.5 oz Monterey Jack cheese

1 tbsp Plain Greek yogurt

0.25 cup White onion

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 375°F.
2
In a medium bowl, combine the shredded chicken breast with garlic powder, sea salt, black pepper, and 2 tablespoons of the tomatillo salsa.
3
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until they are soft and pliable.
4
Divide the chicken mixture evenly between the two tortillas, roll them up tightly, and place them seam-side down in a small baking dish.
5
Pour the remaining tomatillo salsa over the top of the rolled tortillas and sprinkle evenly with the shredded Monterey Jack cheese.
6
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.
7
Remove from the oven and garnish with a dollop of Greek yogurt, diced white onion, and fresh cilantro before serving.