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; 1 small corn tortillas; 0.25 cup red enchilada sauce; 0.5 oz cheddar cheese; 0.25 cup yellow onion; 0.25 cup red bell pepper; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground cumin; 0.25 tsp garlic powder

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 rolled into corn tortillas and baked under a vibrant, smoky red chili sauce and melted cheese.

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NUTRITION

Protein

51.1g

Fat

15.0g

Carbs

27.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 small corn tortillas

0.25 cup red enchilada sauce

0.5 oz cheddar cheese

0.25 cup yellow onion

0.25 cup red bell pepper

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.
2
Heat the olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until softened.
3
Add the shredded chicken to the skillet, seasoning with sea salt, black pepper, cumin, and garlic powder, tossing until fragrant.
4
Warm the corn tortillas slightly in a dry pan or microwave to make them pliable and prevent cracking.
5
Spread 2 tablespoons of enchilada sauce on the bottom of the baking dish to create a non-stick base.
6
Fill each tortilla with the chicken and vegetable mixture, roll tightly, and place seam-side down in the dish.
7
Pour the remaining enchilada sauce over the tortillas and sprinkle evenly with shredded cheddar cheese.
8
Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.