Name: Chicken Enchiladas with Ranchero Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 2 medium Corn tortillas; 0.5 cup Tomato puree; 0.25 cup Yellow onion; 0.25 cup Bell pepper; 1 oz Cheddar cheese; 1 tsp Avocado oil; 0.25 tsp Garlic powder; 0.25 tsp Ground cumin; 0.25 tsp Chili powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 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 Ranchero Sauce

Shredded chicken and crisp peppers rolled into corn tortillas and baked under a vibrant, smoky ranchero sauce with a sprinkle of melted cheddar.

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NUTRITION

Protein

56.4g

Fat

21.5g

Carbs

42.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

0.25 cup Yellow onion

0.25 cup Bell pepper

1 oz Cheddar cheese

1 tsp Avocado oil

0.25 tsp Garlic powder

0.25 tsp Ground cumin

0.25 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.
2
Heat avocado oil in a skillet over medium heat and sauté diced onions and bell peppers until softened.
3
Add shredded chicken, cumin, chili powder, garlic powder, sea salt, and black pepper to the skillet, tossing to coat.
4
Briefly warm corn tortillas in a dry pan or microwave until pliable.
5
Fill each tortilla with the chicken and vegetable mixture, rolling them tightly.
6
Arrange enchiladas seam-side down in a small baking dish and pour the tomato puree evenly over the top.
7
Top with shredded cheddar cheese and bake for 15-20 minutes until the cheese is bubbling and golden.
8
Garnish with fresh cilantro and serve warm.