Red Chilaquiles with Fried Eggs and Guacamole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Red Chilaquiles with Fried Eggs and Guacamole

YOUR SOLIN GENERATED RECIPE

Red Chilaquiles with Fried Eggs and Guacamole

Crispy baked tortilla chips simmered in a zesty red sauce and topped with protein-rich shredded chicken, a golden fried egg, and creamy lime-infused guacamole.

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NUTRITION

353kcal
Protein
39.9g
Fat
11.2g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

2 oz cooked shredded chicken breast

1 large egg

0.5 cup liquid egg whites

1 medium corn tortilla

0.25 cup red enchilada sauce

1 tbsp avocado

1 tsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

0 tsp extra virgin olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the corn tortilla into small triangles and arrange them in a single layer on a baking sheet.

  • 2

    Bake the tortilla triangles for 8-10 minutes until they are golden and crispy, then set aside.

  • 3

    In a small bowl, mash the avocado with the lime juice and a pinch of sea salt until smooth and creamy.

  • 4

    Heat a non-stick skillet over medium heat with half of the olive oil. Pour in the red enchilada sauce and add the shredded chicken, stirring until heated through.

  • 5

    Gently fold the baked tortilla chips into the sauce until they are well-coated but still maintain some of their crunch.

  • 6

    In a separate non-stick pan, heat the remaining olive oil over medium-low heat. Pour in the egg whites and crack the whole egg on top.

  • 7

    Cook the eggs until the whites are fully set but the yolk remains runny, approximately 3-4 minutes.

  • 8

    Transfer the saucy tortillas and chicken to a plate, top with the fried eggs, a dollop of guacamole, black pepper, and fresh cilantro.

Red Chilaquiles with Fried Eggs and Guacamole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Red Chilaquiles with Fried Eggs and Guacamole

YOUR SOLIN GENERATED RECIPE

Red Chilaquiles with Fried Eggs and Guacamole

Crispy baked tortilla chips simmered in a zesty red sauce and topped with protein-rich shredded chicken, a golden fried egg, and creamy lime-infused guacamole.

NUTRITION

353kcal
Protein
39.9g
Fat
11.2g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

2 oz cooked shredded chicken breast

1 large egg

0.5 cup liquid egg whites

1 medium corn tortilla

0.25 cup red enchilada sauce

1 tbsp avocado

1 tsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

0 tsp extra virgin olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the corn tortilla into small triangles and arrange them in a single layer on a baking sheet.

  • 2

    Bake the tortilla triangles for 8-10 minutes until they are golden and crispy, then set aside.

  • 3

    In a small bowl, mash the avocado with the lime juice and a pinch of sea salt until smooth and creamy.

  • 4

    Heat a non-stick skillet over medium heat with half of the olive oil. Pour in the red enchilada sauce and add the shredded chicken, stirring until heated through.

  • 5

    Gently fold the baked tortilla chips into the sauce until they are well-coated but still maintain some of their crunch.

  • 6

    In a separate non-stick pan, heat the remaining olive oil over medium-low heat. Pour in the egg whites and crack the whole egg on top.

  • 7

    Cook the eggs until the whites are fully set but the yolk remains runny, approximately 3-4 minutes.

  • 8

    Transfer the saucy tortillas and chicken to a plate, top with the fried eggs, a dollop of guacamole, black pepper, and fresh cilantro.