Name: Chicken and Cheese Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Cooked chicken breast; 2 medium Corn tortillas; 0.75 oz Shredded sharp cheddar cheese; 0.25 cup Red enchilada sauce; 0.25 cup Diced green chiles; 1 tbsp Diced red onion; 0.25 tsp Ground cumin; 0.25 tsp Garlic 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 and Cheese Enchiladas

Baked shredded chicken and green chiles rolled into corn tortillas, smothered in a vibrant red sauce and melted cheese for a bubbly, savory finish.

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NUTRITION

Protein

45.3g

Fat

14.3g

Carbs

34.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Cooked chicken breast

2 medium Corn tortillas

0.75 oz Shredded sharp cheddar cheese

0.25 cup Red enchilada sauce

0.25 cup Diced green chiles

1 tbsp Diced red onion

0.25 tsp Ground cumin

0.25 tsp Garlic 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
In a medium bowl, combine the shredded chicken with ground cumin, garlic powder, sea salt, black pepper, and diced green chiles.
3
Pour 2 tablespoons of the red enchilada sauce into the bottom of a small oven-safe baking dish.
4
Briefly warm the corn tortillas in a dry pan or microwave until soft and pliable.
5
Place a portion of the chicken mixture in the center of each tortilla, roll tightly, and place them seam-side down in the prepared dish.
6
Pour the remaining red enchilada sauce over the top and sprinkle evenly with the shredded sharp cheddar cheese.
7
Bake for 15 to 20 minutes until the cheese is completely melted and the sauce is bubbling.
8
Top with diced red onion and fresh cilantro before serving.