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 Chicken breast; 2 small 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; 0.25 tsp Black pepper; 1 tbsp Shredded cheddar cheese; 1 tbsp Fresh cilantro; 1 tsp Avocado 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

Baked corn tortillas filled with shredded chicken and smothered in a vibrant, smoky red chili sauce until the edges are perfectly crisp.

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NUTRITION

Protein

53.4g

Fat

17.2g

Carbs

39.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 small 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

0.25 tsp Black pepper

1 tbsp Shredded cheddar cheese

1 tbsp Fresh cilantro

1 tsp Avocado oil

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PREPARATION

1
Preheat oven to 375°F.
2
Season the chicken breast with sea salt and black pepper, then cook in avocado oil over medium heat until opaque and cooked through.
3
Shred the cooked chicken using two forks and set aside.
4
In a small bowl, whisk together the tomato puree, chili powder, cumin, garlic powder, and onion powder to create the red chili sauce.
5
Warm the corn tortillas slightly to make them pliable, then dip each one into the sauce to coat both sides.
6
Fill each tortilla with the shredded chicken, roll tightly, and place seam-side down in a small baking dish.
7
Pour the remaining red chili sauce over the top of the enchiladas and sprinkle with the shredded cheddar cheese.
8
Bake for 15 minutes until the cheese is melted and the sauce is bubbling.
9
Garnish with fresh cilantro before serving.