Name: Clean Chicken Enchiladas with Smoky Red Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz cooked chicken breast; 1 small corn tortillas; 0.5 cup red enchilada sauce; 0.5 oz Monterey Jack cheese; 0.13 whole avocado; 0.25 cup red onion; 0.25 cup bell pepper; 0 tsp olive oil; 0.25 tsp cumin; 0.25 tsp chili powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro

Clean Chicken Enchiladas with Smoky Red Sauce

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

YOUR SOLIN GENERATED RECIPE

Clean Chicken Enchiladas with Smoky Red Sauce

Baked corn tortillas filled with tender shredded chicken and sautéed peppers, smothered in a smoky red sauce and topped with creamy avocado slices.

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NUTRITION

Protein

49.1g

Fat

16.9g

Carbs

33.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz cooked chicken breast

1 small corn tortillas

0.5 cup red enchilada sauce

0.5 oz Monterey Jack cheese

0.13 whole avocado

0.25 cup red onion

0.25 cup bell pepper

0 tsp olive oil

0.25 tsp cumin

0.25 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

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PREPARATION

1
Preheat oven to 375°F.
2
Sauté the diced red onion and bell pepper in olive oil over medium heat until softened.
3
In a medium bowl, combine the shredded chicken breast with the sautéed vegetables, cumin, chili powder, sea salt, and black pepper.
4
Warm the corn tortillas slightly in a dry pan or microwave to make them pliable.
5
Place a portion of the chicken mixture into each tortilla, roll tightly, and arrange 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 completely.
8
Top with fresh avocado slices and chopped cilantro before serving.