Name: Chicken Enchilada Bake with Salsa Roja
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 medium corn tortillas; 0.5 cup salsa roja; 0.5 cup bell pepper; 0.25 cup white onion; 0.5 oz Monterey Jack cheese; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 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 Enchilada Bake with Salsa Roja

Tender shredded chicken and sautéed peppers layered between corn tortillas and baked in a smoky salsa roja for a zesty, satisfying finish.

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NUTRITION

Protein

53.4g

Fat

16.5g

Carbs

46.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup salsa roja

0.5 cup bell pepper

0.25 cup white onion

0.5 oz Monterey Jack cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp ground cumin

0.25 tsp garlic powder

1 tbsp fresh cilantro

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PREPARATION

1
Preheat oven to 375°F (190°C).
2
Heat olive oil in a skillet over medium heat and sauté diced onion and bell pepper until softened.
3
Add shredded chicken, sea salt, cumin, and garlic powder to the skillet, stirring to combine.
4
Spread 2 tablespoons of salsa roja on the bottom of a small baking dish.
5
Cut corn tortillas into quarters and layer half of them over the sauce.
6
Top with the chicken and pepper mixture, followed by the remaining tortillas and the rest of the salsa roja.
7
Sprinkle shredded Monterey Jack cheese over the top.
8
Bake for 15-20 minutes until the cheese is melted and bubbling.
9
Garnish with fresh cilantro before serving.