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 cooked shredded chicken breast; 2 small corn tortillas; 0.5 cup red chili sauce; 0.5 oz shredded sharp cheddar cheese; 0.25 cup diced white onion; 1 tsp extra virgin olive oil; 0.25 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp sea salt; 1 tbsp chopped 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

Baked corn tortillas filled with tender shredded chicken and aromatic spices, topped with a smoky red chili sauce and melted cheese for a vibrant, savory finish.

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NUTRITION

Protein

53.2g

Fat

20.1g

Carbs

46.2g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked shredded chicken breast

2 small corn tortillas

0.5 cup red chili sauce

0.5 oz shredded sharp cheddar cheese

0.25 cup diced white onion

1 tsp extra virgin olive oil

0.25 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

1 tbsp chopped fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F.
2
Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced white onion until soft and translucent.
3
Add the shredded chicken to the skillet along with the chili powder, ground cumin, and sea salt, stirring until the mixture is well combined and fragrant.
4
Briefly warm the corn tortillas in a dry pan or microwave until they are flexible and easy to roll.
5
Place a portion of the chicken mixture into each tortilla, roll them up tightly, and arrange them seam-side down in a small baking dish.
6
Pour the red chili sauce evenly over 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 has melted into a beautiful golden layer.
8
Remove from the oven and garnish with the fresh chopped cilantro before serving.