Name: Chicken Enchiladas with Red Chili Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz cooked shredded chicken breast; 2 medium corn tortillas; 0.25 cup red enchilada sauce; 1 tbsp shredded Monterey Jack cheese; 2 tbsp nonfat Greek yogurt; 0.25 cup diced white onion; 0.5 cup fresh baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp olive oil

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 Red Chili Sauce

Shredded chicken and spinach tucked into corn tortillas and baked with a vibrant red chili sauce and a sprinkle of melted cheese for a savory, smoky finish.

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NUTRITION

Protein

49.3g

Fat

13.6g

Carbs

40.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz cooked shredded chicken breast

2 medium corn tortillas

0.25 cup red enchilada sauce

1 tbsp shredded Monterey Jack cheese

2 tbsp nonfat Greek yogurt

0.25 cup diced white onion

0.5 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the olive oil in a small skillet over medium heat and sauté the diced white onion and baby spinach until the spinach is wilted and onions are translucent.
3
In a mixing bowl, combine the shredded chicken, sautéed vegetables, sea salt, black pepper, and 1 tablespoon of the red enchilada sauce.
4
Warm the corn tortillas in a dry pan or microwave for 10 seconds until 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 remaining red enchilada sauce over the tortillas and sprinkle with the shredded Monterey Jack cheese.
7
Bake for 12-15 minutes until the sauce is bubbling and the cheese has melted.
8
Remove from the oven and top with a dollop of nonfat Greek yogurt before serving.