Name: Chicken Enchiladas with Red Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Chicken breast; 2 medium Corn tortillas; 0.5 cup Red enchilada sauce; 0.5 oz Cheddar cheese; 0.25 cup White onion; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground cumin; 0.25 tsp Garlic powder; 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 Red Sauce

Shredded chicken and onions rolled into corn tortillas and baked in a vibrant red chili sauce until the melted cheddar cheese creates a bubbly, savory finish.

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NUTRITION

Protein

39.7g

Fat

17.8g

Carbs

39.4g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken breast

2 medium Corn tortillas

0.5 cup Red enchilada sauce

0.5 oz Cheddar cheese

0.25 cup White onion

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cumin

0.25 tsp Garlic powder

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F.
2
Heat the olive oil in a skillet over medium heat and sauté the diced white onions until they become translucent.
3
Add the chicken breast to the skillet and season with sea salt, black pepper, ground cumin, and garlic powder.
4
Cook the chicken thoroughly until no longer pink, then remove from heat and shred into bite-sized pieces using two forks.
5
Warm the corn tortillas briefly in a dry pan or microwave to make them pliable and prevent tearing.
6
Distribute the shredded chicken and onion mixture evenly between the tortillas, roll them tightly, and place them seam-side down in a small baking dish.
7
Pour the red enchilada sauce over the top of the rolled tortillas and sprinkle with the shredded cheddar cheese.
8
Bake for 15 minutes or until the sauce is bubbling and the cheese has completely melted.
9
Garnish with freshly chopped cilantro before serving hot.