Name: Chicken Enchiladas with Red Chili Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz cooked chicken breast; 2 medium corn tortillas; 0.5 cup red enchilada sauce; 0.5 oz Monterey Jack cheese; 1 tsp extra virgin olive oil; 0.25 cup white onion; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground cumin; 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

Shredded chicken and sautéed onions rolled into corn tortillas and baked in a smoky red chili sauce until the cheese is bubbly and golden.

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NUTRITION

Protein

51.8g

Fat

18.4g

Carbs

44.0g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz Monterey Jack cheese

1 tsp extra virgin olive oil

0.25 cup white onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

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 small skillet over medium heat, then add the diced onion and minced garlic, sautéing until soft and fragrant.
3
In a mixing bowl, combine the shredded cooked chicken with the sautéed onion, garlic, cumin, sea salt, and black pepper.
4
Warm the corn tortillas briefly in a dry pan or microwave to make them pliable and prevent cracking.
5
Place a portion of the chicken mixture into each tortilla, roll them up tightly, and place them seam-side down in a small baking dish.
6
Pour the red enchilada sauce evenly over the tortillas and sprinkle with the shredded Monterey Jack cheese.
7
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted completely.
8
Remove from the oven and garnish with freshly chopped cilantro before serving.