Name: Chicken Enchiladas with Red Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 2 whole Corn tortillas; 0.5 cup Red enchilada sauce; 0.5 oz Monterey Jack cheese; 0.25 cup Plain Greek yogurt; 0.25 cup Red onion; 0.25 cup Bell pepper; 0.5 tsp Chili powder; 0.5 tsp Cumin; 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 Sauce

Corn tortillas filled with tender shredded chicken and sautéed peppers, baked in a vibrant red sauce until the cheese is bubbly and golden.

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NUTRITION

Protein

50.2g

Fat

18g

Carbs

43.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

2 whole Corn tortillas

0.5 cup Red enchilada sauce

0.5 oz Monterey Jack cheese

0.25 cup Plain Greek yogurt

0.25 cup Red onion

0.25 cup Bell pepper

0.5 tsp Chili powder

0.5 tsp Cumin

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 skillet over medium heat and sauté the diced red onion and bell pepper until softened.
3
In a mixing bowl, combine the cooked shredded chicken breast, Greek yogurt, sautéed vegetables, chili powder, cumin, sea salt, and black pepper.
4
Spread a thin layer of red enchilada sauce on the bottom of a small baking dish.
5
Briefly warm the corn tortillas to make them pliable, then dip each one into the remaining enchilada sauce to coat.
6
Place a portion of the chicken mixture in the center of each tortilla, roll tightly, and place them seam-side down in the baking dish.
7
Pour the remaining enchilada sauce over the top and sprinkle evenly with the Monterey Jack cheese.
8
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted and turned slightly golden.