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 cooked shredded chicken breast; 2 medium corn tortillas; 0.5 cup red enchilada sauce; 0.5 oz shredded cheddar cheese; 0.25 cup white onion; 1 tbsp fresh cilantro; 0.25 tsp sea salt; 0.25 tsp garlic powder; 0.25 tsp ground cumin; 1 tsp extra virgin olive 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

Shredded chicken breast baked in corn tortillas with a vibrant red chili sauce and a sprinkle of sharp cheddar cheese.

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NUTRITION

Protein

49.3g

Fat

18.3g

Carbs

40.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded cheddar cheese

0.25 cup white onion

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp garlic powder

0.25 tsp ground cumin

1 tsp extra virgin olive oil

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a small skillet, heat the olive oil over medium heat and sauté the diced white onion until translucent.
3
In a mixing bowl, combine the shredded chicken, sautéed onion, sea salt, garlic powder, cumin, and 2 tablespoons of the enchilada sauce.
4
Warm the corn tortillas in a dry pan or microwave for 10 seconds until pliable.
5
Place a portion of the chicken mixture into each tortilla, roll tightly, and place seam-side down in a small baking dish.
6
Pour the remaining red enchilada sauce over the tortillas and sprinkle with the shredded cheddar cheese.
7
Bake for 15-20 minutes until the sauce is bubbling and the cheese is melted.
8
Garnish with fresh chopped cilantro before serving.