Name: Mexican Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 2 medium Corn tortillas; 0.25 cup Red enchilada sauce; 0.5 oz Sharp cheddar cheese; 0.25 cup White onion; 1 tsp Avocado oil; 0.25 tsp Ground cumin; 0.25 tsp Garlic powder; 0.13 tsp Sea salt; 0.13 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

Mexican Chicken Enchiladas

Baked corn tortillas filled with tender shredded chicken and spices, smothered in a savory red chili sauce and topped with melted sharp cheddar.

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NUTRITION

Protein

43.7g

Fat

16.3g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

2 medium Corn tortillas

0.25 cup Red enchilada sauce

0.5 oz Sharp cheddar cheese

0.25 cup White onion

1 tsp Avocado oil

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a small skillet, heat the avocado oil over medium heat and sauté the diced white onion until it becomes soft and translucent.
3
In a medium mixing bowl, combine the cooked and shredded chicken breast with the sautéed onions, ground cumin, garlic powder, sea salt, and black pepper.
4
Warm the corn tortillas in a dry pan for about 15 seconds per side until they are soft and pliable.
5
Place a portion of the chicken mixture into the center of each tortilla, roll them up tightly, and arrange them seam-side down in a small baking dish.
6
Pour the red enchilada sauce evenly over the top of the rolled tortillas and sprinkle with the shredded sharp cheddar cheese.
7
Bake for 15 to 20 minutes until the cheese is completely melted and the sauce is bubbling.
8
Remove from the oven and garnish with freshly chopped cilantro before serving.