Name: Green Chile Chicken Enchiladas with Tomatillo Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 2 medium Corn tortillas; 4 medium Tomatillos; 0.5 medium White onion; 1 medium Jalapeño; 2 cloves Garlic; 0.25 cup Black beans; 0.25 cup Brown rice; 1 tbsp Greek yogurt; 1 tbsp Cotija cheese; 0.25 cup Fresh cilantro; 0.5 medium Lime; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0 tsp Avocado oil

Green Chile Chicken Enchiladas with Tomatillo Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Green Chile Chicken Enchiladas with Tomatillo Sauce

Baked chicken enchiladas smothered in a zesty homemade tomatillo sauce, served alongside fiber-rich black beans and fluffy brown rice for a complete meal.

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NUTRITION

Protein

49.8g

Fat

10.1g

Carbs

70.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

2 medium Corn tortillas

4 medium Tomatillos

0.5 medium White onion

1 medium Jalapeño

2 cloves Garlic

0.25 cup Black beans

0.25 cup Brown rice

1 tbsp Greek yogurt

1 tbsp Cotija cheese

0.25 cup Fresh cilantro

0.5 medium Lime

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Avocado oil

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PREPARATION

1
Roast the tomatillos, onion, garlic, and jalapeño under a broiler until the skins are charred and the flesh is tender.
2
Blend the roasted vegetables with fresh cilantro, lime juice, and sea salt until a smooth, zesty sauce is achieved.
3
Mix the shredded chicken breast with two tablespoons of the green sauce to ensure every bite is flavorful and moist.
4
Warm the corn tortillas in a skillet with avocado oil until pliable, then fill with chicken and roll tightly.
5
Arrange the enchiladas in a dish, cover with the remaining tomatillo sauce, and bake at 375°F for 15 minutes.
6
Serve the hot enchiladas alongside black beans and brown rice, topped with a dollop of Greek yogurt and cotija.