Name: Chicken Enchiladas with Red Chili Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.25 tbsp Olive oil; 0.25 cup Yellow onion; 1 small Corn tortillas; 0.5 cup Red enchilada sauce; 0.75 oz Cheddar cheese; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground cumin; 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

Oven-baked chicken and onions rolled in corn tortillas, smothered in a vibrant red chili sauce and topped with bubbly melted cheese.

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NUTRITION

Protein

53.3g

Fat

20.7g

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 tbsp Olive oil

0.25 cup Yellow onion

1 small Corn tortillas

0.5 cup Red enchilada sauce

0.75 oz Cheddar cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cumin

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small baking dish.
2
Heat the olive oil in a skillet over medium heat and sauté the diced yellow onion until translucent and soft.
3
Add the cooked shredded chicken breast to the skillet, seasoning it with sea salt, black pepper, and ground cumin.
4
Warm the corn tortillas slightly in the microwave or on a dry pan so they are pliable and do not crack.
5
Place a portion of the chicken and onion mixture into each tortilla, roll them up tightly, and place them seam-side down in the baking dish.
6
Pour the red enchilada sauce evenly over the tortillas and sprinkle with the shredded cheddar cheese.
7
Bake for 15 minutes until the sauce is simmering and the cheese has become bubbly and golden.
8
Garnish with fresh cilantro before serving.