Name: Chicken Enchiladas with Red Chili 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; 0.25 cup red enchilada sauce; 0.5 oz cheddar cheese; 0.25 cup yellow onion; 1 clove garlic; 0.25 tsp ground cumin; 0.25 tsp chili powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp olive oil; 1 tbsp fresh cilantro

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

Tender shredded chicken and sautéed onions rolled into corn tortillas and baked with a vibrant red chili sauce and a sprinkle of melted cheese.

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NUTRITION

Protein

43.7g

Fat

16.2g

Carbs

36g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

0.25 cup red enchilada sauce

0.5 oz cheddar cheese

0.25 cup yellow onion

1 clove garlic

0.25 tsp ground cumin

0.25 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 tbsp fresh cilantro

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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 yellow onion and minced garlic until they are fragrant and translucent.
3
Add the shredded cooked chicken breast to the skillet along with the ground cumin, chili powder, sea salt, and black pepper, stirring until the mixture is well combined.
4
Warm the corn tortillas slightly in a dry pan or microwave to make them pliable for rolling.
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 red enchilada sauce over the top of the tortillas and sprinkle with the shredded cheddar cheese.
7
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.
8
Garnish with freshly chopped cilantro before serving.