Name: Chicken Enchiladas with Ranchero Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 2 medium Corn tortillas; 0.5 cup Tomato puree; 0.5 oz Sharp cheddar cheese; 0.25 cup Bell pepper; 0.25 cup Onion; 1 tsp Olive oil; 0.5 tsp Chili powder; 0.25 tsp Cumin; 0.25 tsp Garlic powder; 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

Oven-baked corn tortillas filled with seasoned shredded chicken and peppers, smothered in a vibrant ranchero sauce and topped with melted sharp cheddar.

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NUTRITION

Protein

35.8g

Fat

13.3g

Carbs

41.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

0.5 oz Sharp cheddar cheese

0.25 cup Bell pepper

0.25 cup Onion

1 tsp Olive oil

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic 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
Heat olive oil in a skillet over medium heat and sauté diced onions and bell peppers until they are softened.
3
Add the shredded chicken, chili powder, cumin, garlic powder, sea salt, and black pepper to the skillet, stirring until fragrant.
4
In a small bowl, mix the tomato puree with a pinch of cumin to prepare the ranchero sauce.
5
Lightly toast the corn tortillas in a separate dry pan until they become pliable.
6
Divide the chicken mixture between the tortillas, roll them up, and place them seam-side down in a baking dish.
7
Top the tortillas with the ranchero sauce and shredded cheddar cheese.
8
Bake for 15 minutes until the cheese is melted and the sauce is bubbling.
9
Garnish with fresh cilantro before serving.