Name: Mexican Chicken Enchiladas with Red Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked shredded chicken breast; 2 small corn tortillas; 0.5 cup red enchilada sauce; 0.5 oz shredded Monterey Jack cheese; 0.25 cup diced white onion; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp ground cumin; 0.25 tsp chili powder; 1 tbsp chopped fresh cilantro

Mexican Chicken 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

Mexican Chicken Enchiladas with Red Sauce

Tender shredded chicken rolled into corn tortillas and baked with a vibrant, smoky red sauce and a light sprinkle of melted cheese.

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NUTRITION

Protein

45.3g

Fat

16.2g

Carbs

44.3g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked shredded chicken breast

2 small corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded Monterey Jack cheese

0.25 cup diced white onion

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp ground cumin

0.25 tsp chili powder

1 tbsp chopped fresh cilantro

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PREPARATION

1
Preheat oven to 375°F and lightly grease a small baking dish.
2
In a skillet over medium heat, sauté the diced onion in olive oil until translucent and fragrant.
3
Stir in the shredded chicken, sea salt, cumin, and chili powder, heating until the mixture is well combined.
4
Briefly warm the corn tortillas in a dry pan or microwave to make them pliable for rolling.
5
Place a portion of the chicken mixture into each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
6
Pour the red enchilada sauce evenly over the tortillas and top with the shredded Monterey Jack cheese.
7
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted beautifully.
8
Remove from the oven and garnish with fresh chopped cilantro before serving warm.