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 shredded chicken breast; 2 medium corn tortillas; 0.5 cup red enchilada sauce; 0.5 oz shredded sharp cheddar cheese; 0.25 cup white onion; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 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

Corn tortillas filled with tender shredded chicken and sautéed onions, baked in a vibrant red chili sauce and topped with a sprinkle of melted cheese for a savory, smoky finish.

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NUTRITION

Protein

52.0g

Fat

20.3g

Carbs

43.3g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded sharp cheddar cheese

0.25 cup white onion

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the avocado oil in a small skillet over medium heat and sauté the diced white onion until translucent.
3
In a mixing bowl, combine the shredded chicken, sautéed onions, sea salt, black pepper, and garlic powder.
4
Warm the corn tortillas in a dry pan or microwave for 15 seconds until they are soft and pliable.
5
Place a portion of the chicken mixture into the center of 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 cheddar cheese.
7
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has completely melted.
8
Remove from the oven, garnish with fresh chopped cilantro, and serve immediately.