Name: Chicken Enchiladas with Red Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz shredded chicken breast; 3 small corn tortillas; 0.5 cup red enchilada sauce; 0.5 oz Monterey Jack cheese; 0.25 cup white onion; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp cumin; 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 sautéed onions rolled into soft corn tortillas and baked under a vibrant, smoky red sauce with a light sprinkle of melted cheese.

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NUTRITION

Protein

53.0g

Fat

18.3g

Carbs

48.8g

SERVINGS

1 serving

INGREDIENTS

5 oz shredded chicken breast

3 small corn tortillas

0.5 cup red enchilada sauce

0.5 oz Monterey Jack cheese

0.25 cup white onion

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp cumin

1 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a small skillet, heat the olive oil over medium heat and sauté the diced white onion until translucent and soft.
3
In a mixing bowl, combine the shredded chicken, sautéed onions, sea salt, black pepper, garlic powder, and cumin until well incorporated.
4
Warm the corn tortillas in the microwave for 15 seconds or on a dry skillet to make them pliable and prevent tearing.
5
Place a portion of the chicken mixture into the center of each tortilla, roll tightly, and place them seam-side down in a small baking dish.
6
Pour the red enchilada sauce evenly over the tortillas and sprinkle with the shredded Monterey Jack cheese.
7
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden layer.
8
Remove from the oven and garnish with fresh cilantro before serving.