Mexican Chicken Enchiladas

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

Mexican Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Mexican Chicken Enchiladas

Tender shredded chicken and crisp peppers rolled into corn tortillas and smothered in a vibrant red chili sauce, then baked until the cheese is bubbling and golden.

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NUTRITION

545kcal
Protein
52.0g
Fat
19.1g
Carbs
42.0g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked shredded chicken breast

2 small corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded Monterey Jack cheese

0.25 cup diced white onion

0.25 cup diced bell pepper

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Heat the avocado oil in a small skillet over medium heat and sauté the diced onion and bell pepper for 3 to 4 minutes until softened.

  • 3

    In a medium bowl, combine the shredded chicken, sautéed vegetables, sea salt, black pepper, garlic powder, and 2 tablespoons of the red enchilada sauce.

  • 4

    Warm the corn tortillas in a dry pan or microwave for 10 seconds until pliable so they do not crack.

  • 5

    Spread 2 tablespoons of the enchilada sauce on the bottom of a small baking dish.

  • 6

    Place a portion of the chicken mixture into each tortilla, roll them tightly, and place them seam-side down in the baking dish.

  • 7

    Pour the remaining enchilada sauce over the top of the tortillas and sprinkle evenly with the shredded Monterey Jack cheese.

  • 8

    Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted.

  • 9

    Remove from the oven and garnish with fresh chopped cilantro before serving.

Mexican Chicken Enchiladas

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

Mexican Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Mexican Chicken Enchiladas

Tender shredded chicken and crisp peppers rolled into corn tortillas and smothered in a vibrant red chili sauce, then baked until the cheese is bubbling and golden.

NUTRITION

545kcal
Protein
52.0g
Fat
19.1g
Carbs
42.0g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked shredded chicken breast

2 small corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded Monterey Jack cheese

0.25 cup diced white onion

0.25 cup diced bell pepper

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Heat the avocado oil in a small skillet over medium heat and sauté the diced onion and bell pepper for 3 to 4 minutes until softened.

  • 3

    In a medium bowl, combine the shredded chicken, sautéed vegetables, sea salt, black pepper, garlic powder, and 2 tablespoons of the red enchilada sauce.

  • 4

    Warm the corn tortillas in a dry pan or microwave for 10 seconds until pliable so they do not crack.

  • 5

    Spread 2 tablespoons of the enchilada sauce on the bottom of a small baking dish.

  • 6

    Place a portion of the chicken mixture into each tortilla, roll them tightly, and place them seam-side down in the baking dish.

  • 7

    Pour the remaining enchilada sauce over the top of the tortillas and sprinkle evenly with the shredded Monterey Jack cheese.

  • 8

    Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted.

  • 9

    Remove from the oven and garnish with fresh chopped cilantro before serving.