Name: Chicken Enchiladas with Red Chili Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Cooked shredded chicken breast; 2 medium Corn tortillas; 0.5 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; 0.5 oz Shredded sharp cheddar cheese; 0.25 cup Diced white onion; 1 tbsp Fresh cilantro; 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 Chili Sauce

Shredded chicken and sautéed onions rolled into corn tortillas and baked under a vibrant, smoky red chili sauce and melted sharp cheddar cheese.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.7g

Fat

15.9g

Carbs

41.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Cooked shredded chicken breast

2 medium Corn tortillas

0.5 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

0.5 oz Shredded sharp cheddar cheese

0.25 cup Diced white onion

1 tbsp Fresh cilantro

1 tsp Extra virgin olive oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 375°F (190°C).
2
In a small skillet, sauté diced onions in olive oil until translucent and fragrant.
3
Combine tomato puree, chili powder, cumin, garlic powder, onion powder, and sea salt in a bowl to create the red chili sauce.
4
Mix the shredded chicken with 2 tablespoons of the red chili sauce and the sautéed onions.
5
Warm the corn tortillas slightly to prevent cracking, then fill each with the chicken mixture and roll tightly.
6
Place tortillas seam-side down in a baking dish, top with the remaining red chili sauce and shredded cheddar cheese.
7
Bake for 15-20 minutes until the cheese is bubbly and the edges are slightly crisp.
8
Garnish with fresh cilantro before serving.