Name: Classic Chicken Enchiladas with Red 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 Diced white onion; 0.25 cup Diced bell pepper; 0.5 tsp Chili powder; 0.25 tsp Ground cumin; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Avocado oil; 1 tbsp Fresh cilantro

Classic Chicken Enchiladas with Red Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Classic Chicken Enchiladas with Red Sauce

Corn tortillas filled with seasoned shredded chicken and sautéed peppers, baked in a vibrant red sauce and topped with melted cheese for a savory finish.

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NUTRITION

Protein

50.2g

Fat

18.0g

Carbs

46.4g

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 Diced white onion

0.25 cup Diced bell pepper

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat oven to 375°F (190°C).
2
Heat avocado oil in a skillet over medium heat and sauté onions and bell peppers until softened.
3
Stir in the shredded chicken, chili powder, cumin, sea salt, and black pepper until well combined and fragrant.
4
Spread 2 tablespoons of enchilada sauce in the bottom of a small baking dish.
5
Briefly warm corn tortillas in a dry pan or microwave to make them pliable.
6
Divide the chicken mixture between the tortillas, roll them tightly, and place seam-side down in the dish.
7
Pour the remaining enchilada sauce over the tortillas and sprinkle with shredded cheddar cheese.
8
Bake for 15-20 minutes until the sauce is bubbling and the cheese is melted.
9
Garnish with fresh cilantro before serving.