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 medium corn tortillas; 0.5 cup tomato puree; 0.5 oz cheddar cheese; 0.25 cup onion; 0.25 cup bell pepper; 1 tsp olive oil; 1 tsp chili powder; 0.25 tsp cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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 wrapped in corn tortillas, baked under a vibrant red chili sauce and a sprinkle of melted cheese for a savory, smoky finish.

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NUTRITION

Protein

53.3g

Fat

17.2g

Carbs

46.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

0.5 oz cheddar cheese

0.25 cup onion

0.25 cup bell pepper

1 tsp olive oil

1 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 375°F.
2
Poach chicken breast in simmering water for 12-15 minutes until cooked through, then shred with two forks.
3
Heat olive oil in a skillet over medium heat and sauté diced onion and bell pepper until softened.
4
In a small bowl, whisk tomato puree with chili powder, cumin, garlic powder, salt, and pepper to create the red chili sauce.
5
Combine shredded chicken with 2 tablespoons of the prepared sauce and the sautéed vegetables.
6
Warm tortillas briefly in a dry pan to make them pliable, then fill each with the chicken mixture and roll tightly.
7
Place rolls seam-side down in a baking dish, top with the remaining sauce and shredded cheese.
8
Bake for 15 minutes until the sauce is bubbling and the cheese is golden and melted.