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 red enchilada sauce; 0.5 oz sharp cheddar cheese; 0.25 cup yellow onion; 0.25 cup red bell pepper; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 1 tsp olive 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

Shredded chicken and sautéed vegetables rolled into corn tortillas and baked under a vibrant red chili sauce and melted cheese for a savory, comforting finish.

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NUTRITION

Protein

52.9g

Fat

19.0g

Carbs

45.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.5 cup red enchilada sauce

0.5 oz sharp cheddar cheese

0.25 cup yellow onion

0.25 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

0.25 tsp garlic powder

1 tsp olive oil

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PREPARATION

1
Preheat your oven to 375°F 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
In a medium bowl, combine the cooked shredded chicken, sautéed vegetables, cumin, garlic powder, sea salt, and black pepper.
4
Briefly warm the corn tortillas in a dry pan or microwave to make them pliable and prevent cracking.
5
Place a portion of the chicken mixture into each tortilla, roll them up tightly, and place them seam-side down in the baking dish.
6
Pour the red enchilada sauce evenly over the tortillas and sprinkle with the shredded sharp cheddar cheese.
7
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden layer.