Name: Chicken Enchiladas with Red Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Cooked chicken breast; 2 medium Corn tortillas; 0.5 cup Red enchilada sauce; 0.5 oz Cheddar cheese; 0.25 cup Red onion; 0.25 cup Bell pepper; 1 tsp Olive oil; 0.25 tsp Cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 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

Tender shredded chicken and sautéed peppers rolled into corn tortillas and baked under a vibrant, smoky red sauce with a sprinkle of melted cheese.

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NUTRITION

Protein

52.4g

Fat

18.5g

Carbs

44.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Cooked chicken breast

2 medium Corn tortillas

0.5 cup Red enchilada sauce

0.5 oz Cheddar cheese

0.25 cup Red onion

0.25 cup Bell pepper

1 tsp Olive oil

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

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 red onion and bell pepper until softened.
3
In a mixing bowl, combine the shredded cooked chicken with the sautéed vegetables, cumin, garlic powder, and sea salt.
4
Warm the corn tortillas slightly in a dry pan or microwave to make them pliable and prevent cracking.
5
Spread a spoonful of enchilada sauce on the bottom of a small baking dish.
6
Divide the chicken mixture evenly between the two tortillas, roll them up tightly, and place them seam-side down in the dish.
7
Pour the remaining enchilada sauce over the tortillas and top with the shredded cheddar cheese.
8
Bake for 15 minutes until the sauce is bubbling and the cheese has melted completely.
9
Remove from the oven and garnish with freshly chopped cilantro before serving.