Name: Mexican Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 small Corn tortillas; 0.25 cup Red enchilada sauce; 0.25 oz Monterey Jack cheese; 0.25 cup Bell pepper; 0.25 cup Red onion; 0.25 tbsp Extra virgin olive oil; 2 tbsp Plain Greek yogurt; 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

Mexican Chicken Enchiladas

Tender shredded chicken and sautéed peppers rolled into corn tortillas and baked under a smoky, vibrant red sauce with a light sprinkle of melted cheese.

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NUTRITION

Protein

51.1g

Fat

15.1g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 small Corn tortillas

0.25 cup Red enchilada sauce

0.25 oz Monterey Jack cheese

0.25 cup Bell pepper

0.25 cup Red onion

0.25 tbsp Extra virgin olive oil

2 tbsp Plain Greek yogurt

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 oven to 375°F.
2
Heat olive oil in a skillet over medium heat and sauté diced bell pepper and red onion until tender.
3
Stir in shredded chicken, sea salt, black pepper, and garlic powder until well combined and fragrant.
4
Spread 2 tablespoons of enchilada sauce on the bottom of a small baking dish.
5
Warm corn tortillas slightly, then fill each with the chicken mixture and roll tightly.
6
Place tortillas seam-side down in the dish, top with remaining sauce and shredded cheese.
7
Bake for 15 minutes until the cheese is bubbly and the edges are slightly crisp.
8
Garnish with a dollop of Greek yogurt and fresh cilantro before serving.