Name: Chicken Enchiladas with Red Chili Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 2 medium Corn tortillas; 0.5 cup Tomato puree; 0.25 cup Red onion; 0.25 cup Bell pepper; 0.25 oz Sharp cheddar cheese; 1 tsp Olive oil; 1 tsp Chili powder; 0.5 tsp Cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 Red Chili Sauce

Shredded chicken and sautéed peppers rolled into corn tortillas and baked under a vibrant, smoky red chili sauce and a light sprinkle of melted cheese.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.1g

Fat

14.9g

Carbs

42.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

0.25 cup Red onion

0.25 cup Bell pepper

0.25 oz Sharp cheddar cheese

1 tsp Olive oil

1 tsp Chili powder

0.5 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Poach or pan-sear the chicken breast until cooked through, then shred with two forks.
2
Sauté diced red onion and bell pepper in olive oil until softened and fragrant.
3
Combine the shredded chicken with the sautéed vegetables and two tablespoons of the tomato puree.
4
In a small bowl, whisk the remaining tomato puree with chili powder, cumin, garlic powder, sea salt, and black pepper to create the sauce.
5
Warm the corn tortillas slightly in a dry pan to make them pliable, then fill with the chicken mixture and roll tightly.
6
Place the tortillas seam-side down in a small baking dish, top with the red chili sauce and shredded cheddar cheese.
7
Bake at 375°F for 12 minutes until the cheese is bubbly and the sauce is hot.