Name: Chicken Enchilada Bake with Green Chile
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 2 medium Corn tortillas; 0.5 cup Green chile enchilada sauce; 0.5 oz Monterey Jack cheese; 2 tbsp Diced green chiles; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground cumin; 2 tbsp Plain Greek yogurt; 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

Chicken Enchilada Bake with Green Chile

Tender shredded chicken and corn tortilla strips baked in a zesty green chile sauce, topped with bubbly melted cheese for a savory finish.

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NUTRITION

Protein

55.1g

Fat

16.1g

Carbs

40.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 medium Corn tortillas

0.5 cup Green chile enchilada sauce

0.5 oz Monterey Jack cheese

2 tbsp Diced green chiles

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cumin

2 tbsp Plain Greek yogurt

1 tbsp Fresh cilantro

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PREPARATION

1
Poach the chicken breast in simmering water for 12 minutes until cooked through, then shred with two forks.
2
Preheat your oven to 375°F.
3
In a medium bowl, toss the shredded chicken with sea salt, black pepper, and ground cumin until evenly coated.
4
Cut the corn tortillas into 1-inch wide strips.
5
Spread a thin layer of green chile enchilada sauce onto the bottom of a small oven-safe baking dish.
6
Layer half of the tortilla strips over the sauce, followed by all of the seasoned chicken and the diced green chiles.
7
Top with the remaining tortilla strips and pour the rest of the green chile sauce evenly over the top.
8
Sprinkle the Monterey Jack cheese over the surface.
9
Bake for 15 minutes until the cheese is melted and the sauce is bubbling.
10
Remove from the oven and garnish with a dollop of plain Greek yogurt and fresh cilantro before serving.