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; 0.5 cup tomato puree; 2 medium corn tortillas; 1 oz Monterey Jack cheese; 0.25 cup white onion; 1 clove garlic; 0.5 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp extra virgin olive oil; 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 wrapped in corn tortillas and baked under a vibrant, smoky ranchero sauce with a blanket of melted cheese.

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NUTRITION

Protein

57.1g

Fat

20.5g

Carbs

43.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup tomato puree

2 medium corn tortillas

1 oz Monterey Jack cheese

0.25 cup white onion

1 clove garlic

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

1 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F.
2
Heat the extra virgin olive oil in a small skillet over medium heat and sauté the white onion and garlic until softened and fragrant.
3
Add the tomato puree, chili powder, ground cumin, sea salt, and black pepper to the skillet, simmering for 5 minutes to allow the flavors to meld.
4
Lightly warm the corn tortillas in a dry pan or microwave to make them pliable.
5
Dip each tortilla into the ranchero sauce to coat both sides, then fill with the shredded chicken and a small portion of the Monterey Jack cheese.
6
Roll the tortillas tightly and place them seam-side down in a small baking dish.
7
Pour the remaining ranchero sauce over the top and sprinkle with the rest of the cheese.
8
Bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbling.
9
Garnish with fresh cilantro and serve immediately.