Name: Mexican Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Cooked chicken breast; 2 small Corn tortillas; 0.25 cup Red enchilada sauce; 0.5 oz Sharp cheddar cheese; 0.25 cup White onion; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Ground cumin; 1 tbsp Fresh cilantro; 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

Mexican Chicken Enchiladas

Corn tortillas stuffed with tender shredded chicken and aromatic spices, baked under a smoky red chili sauce and a sprinkle of melted sharp cheddar.

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NUTRITION

Protein

52.1g

Fat

17.7g

Carbs

37.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Cooked chicken breast

2 small Corn tortillas

0.25 cup Red enchilada sauce

0.5 oz Sharp cheddar cheese

0.25 cup White onion

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Ground cumin

1 tbsp Fresh cilantro

1 tsp Olive oil

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small baking dish.
2
Heat the olive oil in a skillet over medium heat and sauté the diced white onion until soft and translucent.
3
Add the shredded chicken breast to the skillet along with the sea salt, black pepper, garlic powder, and ground cumin, tossing until well combined.
4
Warm the corn tortillas in a dry pan or microwave for 10 seconds until they are pliable and easy to roll.
5
Place a portion of the chicken mixture into each tortilla, roll them tightly, and arrange them seam-side down in the prepared baking dish.
6
Pour the red enchilada sauce evenly over the tortillas and top with the shredded sharp cheddar cheese.
7
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.
8
Remove from the oven and garnish with fresh cilantro before serving warm.