Name: Chicken and Cheese Enchiladas with Red Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 2 medium corn tortillas; 0.5 oz sharp cheddar cheese; 0.33 cup red enchilada sauce; 0.25 cup red onion; 0.25 cup bell pepper; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp cumin; 0.25 tsp chili powder; 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

Shredded chicken and melted cheddar rolled into corn tortillas and baked under a velvety red chili sauce for a comforting, savory finish.

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NUTRITION

Protein

49.4g

Fat

18.0g

Carbs

42.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

2 medium corn tortillas

0.5 oz sharp cheddar cheese

0.33 cup red enchilada sauce

0.25 cup red onion

0.25 cup bell pepper

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp cumin

0.25 tsp chili powder

1 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a skillet over medium heat, add avocado oil and sauté the diced red onion and bell pepper until softened.
3
Stir in the shredded cooked chicken breast, sea salt, cumin, and chili powder until well combined and fragrant.
4
Lightly warm the corn tortillas in a dry pan or microwave for 10 seconds to make them pliable.
5
Spread a tablespoon of enchilada sauce on the bottom of a small baking dish.
6
Divide the chicken mixture evenly between the two tortillas, roll them tightly, and place them seam-side down in the dish.
7
Pour the remaining red enchilada sauce over the tortillas and sprinkle with the shredded cheddar cheese.
8
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese is melted and golden.
9
Garnish with freshly chopped cilantro before serving hot.