Name: Chicken and Cheese Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast, cooked and shredded; 2 small corn tortillas; 0.5 cup red enchilada sauce; 0.5 oz sharp cheddar cheese, shredded; 0.25 cup red bell pepper, diced; 0.25 cup yellow onion, diced; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp garlic powder; 0.25 tsp cumin

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

Shredded chicken and peppers rolled into corn tortillas and baked under a blanket of smoky red sauce and melted cheddar for a bubbly, savory finish.

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NUTRITION

Protein

52.3g

Fat

18.6g

Carbs

45.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast, cooked and shredded

2 small corn tortillas

0.5 cup red enchilada sauce

0.5 oz sharp cheddar cheese, shredded

0.25 cup red bell pepper, diced

0.25 cup yellow onion, diced

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp garlic powder

0.25 tsp cumin

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the avocado oil in a small skillet over medium heat and sauté the diced bell peppers and onions until they are soft and translucent.
3
In a mixing bowl, combine the shredded chicken with the sautéed vegetables, sea salt, garlic powder, and cumin until well incorporated.
4
Briefly warm the corn tortillas in a dry skillet or microwave for 10 seconds to make them pliable and prevent cracking.
5
Place a portion of the chicken mixture in the center of each tortilla, roll them up tightly, and place them seam-side down in a small baking dish.
6
Pour the red enchilada sauce evenly over the tortillas and top with the shredded cheddar cheese.
7
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has completely melted.