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 shredded chicken breast; 2 medium corn tortillas; 0.25 cup red enchilada sauce; 0.5 oz Monterey Jack cheese; 0.25 cup yellow onion; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp chili 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 rolled with tender shredded chicken and sautéed onions, baked in a vibrant red chili sauce and topped with a light sprinkle of melted cheese.

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NUTRITION

Protein

52.5g

Fat

17.6g

Carbs

37.2g

SERVINGS

1 serving

INGREDIENTS

5 oz shredded chicken breast

2 medium corn tortillas

0.25 cup red enchilada sauce

0.5 oz Monterey Jack cheese

0.25 cup yellow onion

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp chili powder

1 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat avocado oil in a small skillet over medium heat and sauté the diced yellow onion until translucent and soft.
3
In a mixing bowl, combine the shredded chicken, sautéed onions, sea salt, black pepper, chili powder, and 1 tablespoon of the red enchilada sauce.
4
Warm the corn tortillas slightly in a dry pan or microwave to make them pliable.
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 remaining red enchilada sauce over the tortillas and sprinkle with the shredded Monterey Jack 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.