Name: Mexican Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 medium corn tortillas; 0.5 oz cheddar cheese; 0.5 cup red enchilada sauce; 0.25 cup yellow onion; 0.25 cup red bell pepper; 0.25 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp chili powder; 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

Mexican Chicken Enchiladas

Tender shredded chicken and melted cheddar rolled into corn tortillas and baked in a smoky red sauce for a bubbly, savory finish.

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NUTRITION

Protein

51.8g

Fat

16.1g

Carbs

33.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium corn tortillas

0.5 oz cheddar cheese

0.5 cup red enchilada sauce

0.25 cup yellow onion

0.25 cup red bell pepper

0.25 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp chili powder

1 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Poach the chicken breast in simmering water for 12-15 minutes until cooked through, then shred with two forks.
3
Heat olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until softened, about 5 minutes.
4
In a bowl, combine the shredded chicken, sautéed vegetables, sea salt, black pepper, and chili powder.
5
Spread 2 tablespoons of enchilada sauce on the bottom of a small baking dish.
6
Briefly warm the corn tortillas in a dry pan to make them pliable.
7
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
8
Pour the remaining enchilada sauce over the tortillas and sprinkle with shredded cheddar cheese.
9
Bake for 15-20 minutes until the cheese is melted and the sauce is bubbling.
10
Garnish with fresh chopped cilantro before serving.