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 chicken breast; 2 medium corn tortillas; 0.5 cup red enchilada sauce; 0.5 oz sharp cheddar cheese; 0.25 cup white onion; 0.5 tsp ground cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh cilantro; 1 tsp avocado 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

Baked shredded chicken and sautéed onions rolled into corn tortillas, topped with a vibrant red chili sauce and melted sharp cheddar for a savory, bubbling finish.

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NUTRITION

Protein

48.7g

Fat

19.2g

Carbs

40.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz sharp cheddar cheese

0.25 cup white onion

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh cilantro

1 tsp avocado oil

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small baking dish with avocado oil.
2
Sauté the diced white onion in avocado oil over medium heat until softened and translucent.
3
Stir in the shredded chicken breast, ground cumin, sea salt, and black pepper until the mixture is well-seasoned.
4
Warm the corn tortillas in a dry skillet for 30 seconds per side until they are soft and pliable.
5
Spread a thin layer of red enchilada sauce on each tortilla, add the chicken filling, and roll them up tightly.
6
Arrange the enchiladas seam-side down in the dish, then pour the remaining sauce over the top.
7
Sprinkle with the shredded sharp cheddar cheese and bake for 15 minutes until the cheese is melted and bubbling.
8
Remove from the oven and top with fresh cilantro before serving.