Name: Mexican Chicken Enchiladas
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 sharp cheddar cheese; 0.25 cup red onion; 0.5 cup red bell pepper; 1 tsp olive oil; 1 tsp chili powder; 0.5 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

Mexican Chicken Enchiladas

Baked corn tortillas filled with shredded chicken and sautéed peppers, smothered in a vibrant, smoky red chili sauce and melted sharp cheddar.

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NUTRITION

Protein

53.7g

Fat

17.7g

Carbs

45.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

0.5 oz sharp cheddar cheese

0.25 cup red onion

0.5 cup red bell pepper

1 tsp olive oil

1 tsp chili powder

0.5 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 or pan-sear chicken breast until cooked through, then shred with two forks.
3
In a skillet, heat olive oil over medium heat and sauté diced onions and bell peppers until tender.
4
Stir the shredded chicken into the vegetables and season with half of the chili powder, cumin, salt, and pepper.
5
In a small bowl, whisk tomato puree with remaining spices and garlic powder to create the red chili sauce.
6
Dip each tortilla into the sauce to coat, fill with the chicken mixture, roll tightly, and place seam-side down in a baking dish.
7
Pour remaining sauce over the tortillas and sprinkle with shredded cheddar cheese.
8
Bake for 15 minutes until the cheese is bubbly and the edges are slightly crisp.