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; 1 medium Corn tortillas; 0.25 cup Red enchilada sauce; 0.5 oz Monterey Jack cheese; 0.25 cup White onion; 0.25 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 tbsp 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 and sautéed onions are rolled into corn tortillas and baked under a vibrant, smoky red chili sauce and melted cheese.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.2g

Fat

14.2g

Carbs

24.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 medium Corn tortillas

0.25 cup Red enchilada sauce

0.5 oz Monterey Jack cheese

0.25 cup White onion

0.25 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F.
2
Poach the chicken breast in simmering water for 12-15 minutes until cooked through, then shred using two forks.
3
Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced white onion until translucent.
4
In a medium bowl, combine the shredded chicken, sautéed onion, sea salt, black pepper, and garlic powder.
5
Lightly warm the corn tortillas in a dry pan to make them pliable, then dip each one into the red enchilada sauce.
6
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a small baking dish.
7
Pour the remaining enchilada sauce over the top, sprinkle with Monterey Jack cheese, and bake for 15 minutes until the cheese is melted and bubbly.
8
Garnish with fresh chopped cilantro before serving.