Name: Chicken Enchiladas with Red Chili Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked shredded chicken breast; 2 medium corn tortillas; 0.5 cup red enchilada sauce; 0.25 oz shredded sharp cheddar cheese; 1 tsp extra virgin olive oil; 0.25 cup diced yellow onion; 1 clove minced garlic; 0.25 tsp ground cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp chopped 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

Shredded chicken breast and sautéed onions rolled into corn tortillas and baked under a vibrant, smoky red chili sauce and a sprinkle of melted cheddar.

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NUTRITION

Protein

42.2g

Fat

16.6g

Carbs

42.4g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.25 oz shredded sharp cheddar cheese

1 tsp extra virgin olive oil

0.25 cup diced yellow onion

1 clove minced garlic

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh cilantro

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PREPARATION

1
Preheat oven to 375°F.
2
Heat olive oil in a skillet over medium heat and sauté onions and garlic until translucent and fragrant.
3
Stir in shredded chicken, cumin, salt, and pepper, heating through for 2 minutes.
4
Warm corn tortillas in a dry pan or microwave until pliable to prevent cracking.
5
Dip each tortilla lightly into the enchilada sauce, then fill with the chicken mixture and roll tightly.
6
Place seam-side down in a baking dish, top with remaining sauce and shredded cheddar.
7
Bake for 15 minutes until the cheese is bubbly and the edges are slightly crisp.
8
Garnish with fresh cilantro before serving.