Name: Mexican Chicken Enchiladas with Red Chili Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 2 medium Corn tortillas; 0.25 cup Red enchilada sauce; 2 tbsp Plain Greek yogurt; 1 tbsp Red onion; 1 tbsp Fresh cilantro; 0.25 tsp Ground cumin; 0.25 tsp Chili powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Avocado oil

Mexican Chicken Enchiladas with Red Chili Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Mexican Chicken Enchiladas with Red Chili Sauce

Corn tortillas filled with tender shredded chicken and aromatic spices, baked in a vibrant red chili sauce until the edges are perfectly crisp and golden.

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NUTRITION

Protein

41.8g

Fat

10.9g

Carbs

32.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

2 medium Corn tortillas

0.25 cup Red enchilada sauce

2 tbsp Plain Greek yogurt

1 tbsp Red onion

1 tbsp Fresh cilantro

0.25 tsp Ground cumin

0.25 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

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PREPARATION

1
Preheat oven to 375°F and lightly grease a small baking dish with avocado oil.
2
In a small bowl, toss the shredded chicken with cumin, chili powder, sea salt, black pepper, and diced red onion.
3
Warm the corn tortillas in a dry skillet for 30 seconds per side until they are soft and pliable.
4
Dip each tortilla lightly into the red enchilada sauce to coat both sides evenly.
5
Place half of the seasoned chicken mixture in the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
6
Pour the remaining red chili sauce over the top of the rolled enchiladas.
7
Bake for 15-20 minutes until the sauce is bubbling and the tortilla edges are slightly firm.
8
Garnish with a dollop of Greek yogurt and fresh cilantro before serving hot.