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 red enchilada sauce; 0.5 oz shredded monterey jack cheese; 0.25 cup diced white onion; 0.25 cup diced bell pepper; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 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

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

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NUTRITION

Protein

44.7g

Fat

18.5g

Carbs

45.0g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded monterey jack cheese

0.25 cup diced white onion

0.25 cup diced bell pepper

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

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PREPARATION

1
Preheat oven to 375°F and lightly grease a small baking dish.
2
Heat olive oil in a skillet over medium heat and sauté onions and peppers until softened and fragrant.
3
Stir the shredded chicken into the skillet with sea salt and black pepper to warm through.
4
Warm tortillas briefly in a dry pan or microwave to make them pliable for rolling.
5
Dip each tortilla into the red chili sauce, fill with the chicken mixture, and roll tightly.
6
Place seam-side down in the dish, top with the remaining sauce and shredded cheese.
7
Bake for 15 minutes until the sauce is bubbly and the cheese has melted beautifully.
8
Garnish with fresh cilantro before serving.