Shredded Chicken Enchiladas with Zesty Red Chili Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Shredded Chicken Enchiladas with Zesty Red Chili Sauce

YOUR SOLIN GENERATED RECIPE

Shredded Chicken Enchiladas with Zesty Red Chili Sauce

Enjoy these vibrant enchiladas featuring tender shredded chicken wrapped in soft corn tortillas, bathed in a zesty red chili sauce kick, and lightly finished with a sprinkle of cheese and fresh cilantro for a burst of flavor. Perfect for a balanced meal that satisfies both taste and nutrition.

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NUTRITION

297kcal
Protein
39.7g
Fat
7.2g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (cooked, shredded)

2 Corn Tortillas

1/3 cup Tomato Puree

1/4 tsp Chipotle Pepper in Adobo

1/8 cup Grated Cheddar Cheese

1 tbsp Fresh Cilantro

1 tsp Cumin

1 clove Garlic

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add the shredded cooked chicken. Season with salt, pepper, and cumin.

  • 2

    In a blender or small bowl, combine the tomato puree, chipotle pepper, garlic, and a pinch of salt to create a zesty red chili sauce. Blend until smooth.

  • 3

    Warm the corn tortillas on a dry skillet for about 30 seconds on each side until pliable.

  • 4

    Spoon a portion of the shredded chicken onto each tortilla and roll them up.

  • 5

    Place the rolled tortillas in the skillet and pour the red chili sauce over them. Let them simmer for 3-4 minutes to meld the flavors.

  • 6

    Sprinkle the grated cheddar cheese over the top and cover the skillet briefly until the cheese melts slightly.

  • 7

    Garnish with fresh cilantro before serving.

Shredded Chicken Enchiladas with Zesty Red Chili Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Shredded Chicken Enchiladas with Zesty Red Chili Sauce

YOUR SOLIN GENERATED RECIPE

Shredded Chicken Enchiladas with Zesty Red Chili Sauce

Enjoy these vibrant enchiladas featuring tender shredded chicken wrapped in soft corn tortillas, bathed in a zesty red chili sauce kick, and lightly finished with a sprinkle of cheese and fresh cilantro for a burst of flavor. Perfect for a balanced meal that satisfies both taste and nutrition.

NUTRITION

297kcal
Protein
39.7g
Fat
7.2g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (cooked, shredded)

2 Corn Tortillas

1/3 cup Tomato Puree

1/4 tsp Chipotle Pepper in Adobo

1/8 cup Grated Cheddar Cheese

1 tbsp Fresh Cilantro

1 tsp Cumin

1 clove Garlic

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat a skillet over medium heat and add the shredded cooked chicken. Season with salt, pepper, and cumin.

  • 2

    In a blender or small bowl, combine the tomato puree, chipotle pepper, garlic, and a pinch of salt to create a zesty red chili sauce. Blend until smooth.

  • 3

    Warm the corn tortillas on a dry skillet for about 30 seconds on each side until pliable.

  • 4

    Spoon a portion of the shredded chicken onto each tortilla and roll them up.

  • 5

    Place the rolled tortillas in the skillet and pour the red chili sauce over them. Let them simmer for 3-4 minutes to meld the flavors.

  • 6

    Sprinkle the grated cheddar cheese over the top and cover the skillet briefly until the cheese melts slightly.

  • 7

    Garnish with fresh cilantro before serving.