Name: Chicken Enchiladas with Ranchero Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 2 whole Corn tortillas; 0.5 cup Tomato puree; 1 tsp Olive oil; 0.5 oz Cheddar cheese; 0.25 cup Yellow onion; 1 clove Garlic; 0.5 tsp Chili powder; 0.25 tsp Ground 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 aromatic spices, smothered in a zesty ranchero sauce and finished with a sprinkle of melted cheese.

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NUTRITION

Protein

53.0g

Fat

18.4g

Carbs

42.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 whole Corn tortillas

0.5 cup Tomato puree

1 tsp Olive oil

0.5 oz Cheddar cheese

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

1
Poach the chicken breast in simmering water until cooked through, then shred with two forks.
2
In a small skillet, heat olive oil over medium heat and sauté the diced onion and minced garlic until fragrant.
3
Stir in the tomato puree, chili powder, cumin, salt, and pepper to create the ranchero sauce; simmer for 5 minutes.
4
Lightly warm the corn tortillas in a dry pan until pliable.
5
Dip each tortilla into the ranchero sauce, fill with shredded chicken, and roll tightly.
6
Place the rolled tortillas in a small baking dish, top with the remaining sauce and shredded cheddar cheese.
7
Bake at 375°F for 10-12 minutes until the cheese is bubbly and edges are crisp.
8
Garnish with fresh chopped cilantro before serving.