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 shredded chicken breast; 2 medium corn tortillas; 0.5 cup red enchilada sauce; 0.5 oz shredded cheddar cheese; 0.25 cup white onion; 0.25 cup bell pepper; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 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

Corn tortillas stuffed with tender shredded chicken and sautéed peppers, baked in a vibrant red chili sauce and finished with a light sprinkle of melted cheese.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.3g

Fat

19.3g

Carbs

44.5g

SERVINGS

1 serving

INGREDIENTS

5 oz shredded chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded cheddar cheese

0.25 cup white onion

0.25 cup bell pepper

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat avocado oil in a skillet over medium heat and sauté the diced onion and bell pepper until they are soft and aromatic.
3
In a medium bowl, combine the shredded chicken with the sautéed vegetables, sea salt, black pepper, and garlic powder.
4
Spread a spoonful of the red enchilada sauce across the bottom of a small baking dish to prevent sticking.
5
Warm the corn tortillas slightly to make them pliable, then fill each with the chicken mixture and roll them up tightly.
6
Place the rolled tortillas seam-side down in the baking dish and pour the remaining enchilada sauce over the top.
7
Sprinkle the shredded cheddar cheese evenly over the sauce.
8
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted completely.
9
Garnish with fresh cilantro and serve immediately.