Name: Chicken and Cheese Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 2 small Corn tortillas; 0.5 cup Red enchilada sauce; 0.5 oz Cheddar cheese; 0.25 cup Yellow onion; 0.25 cup Red bell pepper; 1 tsp Extra virgin olive 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 and Cheese Enchilada Bake

Corn tortillas filled with tender shredded chicken and sautéed peppers, baked in a vibrant red enchilada sauce under a layer of bubbly, melted cheese.

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NUTRITION

Protein

52.8g

Fat

19.0g

Carbs

45.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 small Corn tortillas

0.5 cup Red enchilada sauce

0.5 oz Cheddar cheese

0.25 cup Yellow onion

0.25 cup Red bell pepper

1 tsp Extra virgin olive 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 oven to 375°F (190°C).
2
Heat olive oil in a skillet over medium heat and sauté diced onion and bell pepper until softened, about 5 minutes.
3
In a medium bowl, combine cooked shredded chicken with the sautéed vegetables, chili powder, sea salt, and black pepper.
4
Spread 2 tablespoons of the red enchilada sauce across the bottom of a small oven-safe baking dish.
5
Warm the corn tortillas slightly in a dry pan to make them pliable, then fill each with the chicken mixture and roll tightly.
6
Place the rolled tortillas seam-side down in the baking dish and pour the remaining enchilada sauce over the top.
7
Sprinkle the shredded cheddar cheese over the sauce and bake for 15-20 minutes until the cheese is melted and bubbly.
8
Remove from the oven and garnish with fresh cilantro before serving warm.