Name: Chicken Enchiladas with Ranchero Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz cooked shredded chicken breast; 2 medium corn tortillas; 0.5 cup ranchero sauce; 0.25 cup diced white onion; 0.25 cup diced bell pepper; 1 tsp avocado oil; 1 tbsp shredded cheddar cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp chopped 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 into corn tortillas and baked in a smoky ranchero sauce until bubbly and fragrant.

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NUTRITION

Protein

53.7g

Fat

20g

Carbs

45.0g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup ranchero sauce

0.25 cup diced white onion

0.25 cup diced bell pepper

1 tsp avocado oil

1 tbsp shredded cheddar cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped cilantro

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small baking dish with a touch of avocado oil.
2
Heat a skillet over medium heat with the avocado oil and sauté the onion and bell pepper until softened and slightly caramelized.
3
In a mixing bowl, combine the shredded chicken with the sautéed vegetables, sea salt, black pepper, and two tablespoons of the ranchero sauce to keep it moist.
4
Briefly warm the corn tortillas in a dry skillet for 30 seconds per side until they are soft and pliable.
5
Fill each tortilla with the chicken and vegetable mixture, roll tightly, and place them seam-side down in the prepared baking dish.
6
Pour the remaining ranchero sauce evenly over the tortillas and sprinkle with the shredded cheddar cheese.
7
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.
8
Garnish with fresh chopped cilantro before serving for a bright, herbaceous finish.