Name: Chicken Enchiladas with Red 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 red enchilada sauce; 0.5 oz sharp cheddar cheese; 0.25 cup red onion; 0.25 cup green bell pepper; 0.5 tsp ground cumin; 0.5 tsp chili powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp extra virgin olive oil

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 Sauce

Shredded chicken and crisp peppers rolled into corn tortillas and baked under a vibrant, smoky red sauce with a sprinkle of melted cheddar.

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NUTRITION

Protein

53.4g

Fat

19.3g

Carbs

48.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz sharp cheddar cheese

0.25 cup red onion

0.25 cup green bell pepper

0.5 tsp ground cumin

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced red onion and green bell pepper until they are tender and slightly caramelized.
3
In a medium mixing bowl, combine the cooked shredded chicken with the sautéed vegetables, ground cumin, chili powder, sea salt, and black pepper.
4
Briefly warm the corn tortillas in a dry pan or wrapped in a damp paper towel in the microwave for 20 seconds to make them pliable.
5
Place a generous portion of the chicken filling into the center of each tortilla, roll them tightly, and arrange them seam-side down in a small baking dish.
6
Pour the red enchilada sauce evenly over the top of the tortillas and sprinkle with the shredded sharp cheddar cheese.
7
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese is beautifully melted and golden.