Name: Chicken Enchiladas with Ranchero Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 2 small Corn tortillas; 0.5 oz Monterey Jack cheese; 0.5 cup Tomato puree; 0.25 cup Yellow onion; 0.25 cup Red bell pepper; 1 clove Garlic; 1 tsp Olive oil; 0.5 tsp Chili powder; 0.25 tsp Cumin; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 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

Corn tortillas filled with tender shredded chicken and sautéed peppers, smothered in a vibrant, smoky ranchero sauce and topped with melted Monterey Jack.

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NUTRITION

Protein

50.0g

Fat

16.4g

Carbs

45.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

2 small Corn tortillas

0.5 oz Monterey Jack cheese

0.5 cup Tomato puree

0.25 cup Yellow onion

0.25 cup Red bell pepper

1 clove Garlic

1 tsp Olive oil

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F and prepare a small baking dish.
2
Poach or bake the chicken breast until cooked through, then shred into bite-sized pieces.
3
Heat olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until softened.
4
Stir in minced garlic, tomato puree, chili powder, and cumin, then simmer for 5 minutes until the sauce is fragrant.
5
Spread a thin layer of ranchero sauce on the bottom of the baking dish to prevent sticking.
6
Lightly warm the corn tortillas, fill each with shredded chicken and a spoonful of sauce, then roll tightly.
7
Place enchiladas seam-side down in the dish, top with remaining sauce and Monterey Jack cheese, and bake for 15 minutes.
8
Garnish with fresh cilantro and serve while the cheese is melted and bubbly.