Name: Chicken and Cheese Enchiladas with Red Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked chicken breast; 1 oz Monterey Jack cheese; 2 medium corn tortillas; 0.5 cup red enchilada sauce; 0.25 cup white onion; 1 clove garlic; 1 tsp olive oil; 0.5 tsp ground cumin; 0.5 tsp chili powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro

Chicken and Cheese Enchiladas with Red Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chicken and Cheese Enchiladas with Red Sauce

Baked corn tortillas filled with spiced chicken and onions, smothered in a smoky red sauce that bubbles under a layer of melted cheese.

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NUTRITION

Protein

47.6g

Fat

21.7g

Carbs

42.3g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked chicken breast

1 oz Monterey Jack cheese

2 medium corn tortillas

0.5 cup red enchilada sauce

0.25 cup white onion

1 clove garlic

1 tsp olive oil

0.5 tsp ground cumin

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

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 minced garlic until translucent.
3
In a bowl, combine shredded chicken, sautéed onion and garlic, cumin, chili powder, salt, pepper, and 2 tablespoons of the enchilada sauce.
4
Warm the corn tortillas in a dry skillet or microwave for 15 seconds until pliable.
5
Place a portion of the chicken mixture in the center of each tortilla, roll tightly, and place seam-side down in a small baking dish.
6
Pour the remaining enchilada sauce over the tortillas and sprinkle evenly with shredded Monterey Jack cheese.
7
Bake for 15-20 minutes until the sauce is bubbling and the cheese is golden and melted.
8
Garnish with fresh cilantro before serving.