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 cooked shredded chicken breast; 2 medium corn tortillas; 0.5 cup red enchilada sauce; 0.5 oz shredded Monterey Jack cheese; 0.25 cup diced white onion; 1 clove minced garlic; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp chili powder; 1 tbsp chopped 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

Corn tortillas rolled with tender shredded chicken and baked in a vibrant red chili sauce topped with melted Monterey Jack cheese for a savory, satisfying finish.

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NUTRITION

Protein

52.1g

Fat

18.5g

Carbs

42.0g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded Monterey Jack cheese

0.25 cup diced white onion

1 clove minced garlic

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp chili powder

1 tbsp chopped fresh cilantro

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PREPARATION

1
Preheat oven to 375°F.
2
Sauté diced white onion and minced garlic in avocado oil until translucent.
3
Mix sautéed aromatics with shredded chicken, sea salt, and chili powder in a bowl.
4
Warm corn tortillas briefly in a pan or microwave to make them pliable.
5
Fill each tortilla with the chicken mixture and roll tightly.
6
Place rolls seam-side down in a baking dish.
7
Pour red enchilada sauce over the top and sprinkle with shredded Monterey Jack cheese.
8
Bake for 15-20 minutes until the sauce is bubbling and cheese is melted.
9
Garnish with chopped fresh cilantro before serving.