Chicken Enchiladas with Red Sauce

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

Chicken Enchiladas with Red Sauce

YOUR SOLIN GENERATED RECIPE

Chicken Enchiladas with Red Sauce

Tender shredded chicken wrapped in corn tortillas and baked under a vibrant, smoky red sauce for a comforting and aromatic meal.

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NUTRITION

476kcal
Protein
51.8g
Fat
11.9g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup tomato puree

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup diced white onion

1 tbsp crumbled feta cheese

1 tbsp fresh cilantro

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PREPARATION

  • 1

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

  • 2

    In a small mixing bowl, whisk together the tomato puree, chili powder, ground cumin, garlic powder, onion powder, sea salt, and black pepper until smooth.

  • 3

    Place the shredded chicken in a separate bowl and toss with 2 tablespoons of the prepared red sauce and the diced white onion.

  • 4

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until they are soft and pliable.

  • 5

    Lay the tortillas flat and divide the chicken mixture evenly between them, rolling each one tightly.

  • 6

    Place the rolled tortillas seam-side down in a small baking dish and pour the remaining red sauce over the top.

  • 7

    Sprinkle the crumbled feta cheese over the sauce and bake for 15 minutes until the sauce is bubbling and the cheese is warm.

  • 8

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

Chicken Enchiladas with Red Sauce

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

Chicken Enchiladas with Red Sauce

YOUR SOLIN GENERATED RECIPE

Chicken Enchiladas with Red Sauce

Tender shredded chicken wrapped in corn tortillas and baked under a vibrant, smoky red sauce for a comforting and aromatic meal.

NUTRITION

476kcal
Protein
51.8g
Fat
11.9g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup tomato puree

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup diced white onion

1 tbsp crumbled feta cheese

1 tbsp fresh cilantro

PREPARATION

  • 1

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

  • 2

    In a small mixing bowl, whisk together the tomato puree, chili powder, ground cumin, garlic powder, onion powder, sea salt, and black pepper until smooth.

  • 3

    Place the shredded chicken in a separate bowl and toss with 2 tablespoons of the prepared red sauce and the diced white onion.

  • 4

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until they are soft and pliable.

  • 5

    Lay the tortillas flat and divide the chicken mixture evenly between them, rolling each one tightly.

  • 6

    Place the rolled tortillas seam-side down in a small baking dish and pour the remaining red sauce over the top.

  • 7

    Sprinkle the crumbled feta cheese over the sauce and bake for 15 minutes until the sauce is bubbling and the cheese is warm.

  • 8

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