Name: Chicken Enchiladas with Ranchero Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz shredded chicken breast; 2 medium corn tortillas; 0.5 cup ranchero sauce; 0.75 oz shredded cheddar cheese; 0.25 cup diced white onion; 0.25 cup diced bell pepper; 0.5 tsp ground cumin; 0.5 tsp chili powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp 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 and sautéed peppers rolled in corn tortillas and baked under a vibrant, smoky ranchero sauce with a blanket of melted cheese.

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NUTRITION

Protein

47.3g

Fat

21g

Carbs

48g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded chicken breast

2 medium corn tortillas

0.5 cup ranchero sauce

0.75 oz shredded cheddar cheese

0.25 cup diced white onion

0.25 cup diced bell pepper

0.5 tsp ground cumin

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

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 onion and bell pepper until softened, about 5 minutes.
3
In a mixing bowl, combine the shredded cooked chicken, sautéed vegetables, ground cumin, chili powder, sea salt, and black pepper.
4
Warm the corn tortillas in a dry pan or microwave for 15 seconds until they are soft and pliable.
5
Divide the chicken mixture evenly between the two tortillas, roll them up tightly, and place them seam-side down in a small baking dish.
6
Pour the ranchero 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.
8
Remove from the oven and garnish with fresh cilantro before serving hot.