Name: Mexican Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz shredded chicken breast; 2 small corn tortillas; 0.25 cup red enchilada sauce; 0.5 oz shredded sharp cheddar cheese; 2 tbsp nonfat Greek yogurt; 0.25 cup diced white onion; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic 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

Shredded chicken breast and sautéed onions rolled into corn tortillas and baked with a vibrant red chili sauce and a sprinkle of melted sharp cheddar.

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NUTRITION

Protein

55.1g

Fat

17.3g

Carbs

41.6g

SERVINGS

1 serving

INGREDIENTS

5 oz shredded chicken breast

2 small corn tortillas

0.25 cup red enchilada sauce

0.5 oz shredded sharp cheddar cheese

2 tbsp nonfat Greek yogurt

0.25 cup diced white onion

1 tsp olive oil

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 baking dish.
2
Sauté the diced white onion in olive oil over medium heat until softened and translucent.
3
In a bowl, combine the shredded chicken breast with Greek yogurt, sea salt, black pepper, and garlic powder.
4
Briefly warm the corn tortillas in a dry pan or microwave to make them pliable for rolling.
5
Place a portion of the chicken mixture into each tortilla, roll them up tightly, and arrange them seam-side down in the dish.
6
Pour the red enchilada sauce evenly over the tortillas and sprinkle with the shredded sharp cheddar cheese.
7
Bake for 15 to 20 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 warm.