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; 0.5 oz Shredded cheddar cheese; 0.25 cup Diced yellow onion; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 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

Tender shredded chicken and sautéed onions rolled into corn tortillas and baked under a smoky red chili sauce with a bubbling layer of melted cheese.

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NUTRITION

Protein

44.3g

Fat

17.7g

Carbs

40.3g

SERVINGS

1 serving

INGREDIENTS

4 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 yellow onion

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F.
2
Heat the olive oil in a skillet over medium heat and sauté the diced onions until they are translucent and fragrant.
3
In a medium mixing bowl, combine the shredded chicken, sautéed onions, sea salt, black pepper, and 2 tablespoons of the enchilada sauce.
4
Warm the corn tortillas in a dry skillet for about 30 seconds per side until they are soft and pliable.
5
Spread a thin layer of the remaining enchilada sauce on the bottom of a small oven-safe baking dish.
6
Place a portion of the chicken mixture into each tortilla, roll them up tightly, and place them seam-side down in the baking dish.
7
Pour the rest of the red enchilada sauce over the tortillas and sprinkle evenly with the shredded cheddar cheese.
8
Bake for 15 to 20 minutes until the cheese is completely melted and the sauce is bubbling.
9
Remove from the oven and garnish with fresh cilantro before serving.