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 small corn tortillas; 0.25 cup tomato puree; 1 tsp chili powder; 0.5 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup bell pepper; 0.25 cup red onion; 1 tsp olive oil; 0.25 oz sharp cheddar cheese; 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 Red Chili Sauce

Sautéed peppers and shredded chicken rolled into corn tortillas, smothered in a vibrant red chili sauce and baked until the cheese is bubbling.

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NUTRITION

Protein

51.6g

Fat

14.6g

Carbs

47.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.25 cup tomato puree

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup bell pepper

0.25 cup red onion

1 tsp olive oil

0.25 oz sharp cheddar cheese

1 tbsp fresh cilantro

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PREPARATION

1
Preheat oven to 375°F.
2
Poach chicken in simmering water for 12 minutes, then shred with two forks.
3
Sauté diced bell peppers and red onion in olive oil until softened.
4
Whisk tomato puree with chili powder, cumin, garlic powder, onion powder, salt, and pepper to create the sauce.
5
Dip each tortilla in the sauce, fill with shredded chicken and sautéed vegetables, and roll tightly.
6
Place rolls in a baking dish, top with remaining sauce and shredded cheddar.
7
Bake for 15 minutes until the cheese is bubbly and edges are crisp.
8
Garnish with fresh cilantro before serving.