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; 2 whole corn tortillas; 0.5 cup red enchilada sauce; 0.5 oz sharp cheddar cheese; 0.25 cup white onion; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp chili 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 Enchiladas with Red Chili Sauce

Shredded chicken breast and sautéed onions rolled into corn tortillas and baked under a vibrant, smoky red chili sauce and melted sharp cheddar.

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NUTRITION

Protein

53.2g

Fat

19.1g

Carbs

42.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 whole corn tortillas

0.5 cup red enchilada sauce

0.5 oz sharp cheddar cheese

0.25 cup white onion

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp chili powder

1 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F.
2
Heat the extra virgin olive oil in a small skillet over medium heat and sauté the diced white onion until it is translucent and soft.
3
In a mixing bowl, combine the shredded chicken breast with sea salt, black pepper, chili powder, and two tablespoons of the red enchilada sauce to keep it moist.
4
Warm the corn tortillas in a dry pan for about 30 seconds per side until they are pliable and easy to roll without cracking.
5
Place a portion of the chicken mixture in the center of each tortilla, roll them up tightly, and place them seam-side down in a small baking dish.
6
Pour the remaining red enchilada sauce over the top of the tortillas and sprinkle evenly with the shredded sharp cheddar cheese.
7
Bake for 15 to 20 minutes until the sauce is bubbly and the cheese has melted into a golden, delicious crust.
8
Remove from the oven and garnish with fresh chopped cilantro before serving immediately.