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 red enchilada sauce; 0.5 oz sharp cheddar cheese; 0.25 cup red bell pepper; 0.25 cup onion; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 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 filled with tender shredded chicken and sautéed peppers, smothered in a vibrant red chili sauce and finished with a sprinkle of sharp cheddar cheese.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.7g

Fat

18.7g

Carbs

41.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup onion

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F.
2
Heat the avocado oil in a skillet over medium heat and sauté the diced onion and red bell pepper until they are softened and fragrant.
3
Add the shredded chicken breast to the skillet, seasoning with sea salt and black pepper, and stir until well combined.
4
Warm the corn tortillas slightly in a dry pan or microwave to make them pliable, then fill each with the chicken and vegetable mixture.
5
Roll the tortillas tightly and place them seam-side down in a small baking dish.
6
Pour the red enchilada sauce evenly over the top of the tortillas and sprinkle with the shredded sharp cheddar cheese.
7
Bake for 15 minutes until the cheese is melted and the sauce is bubbling.
8
Remove from the oven and garnish with fresh chopped cilantro before serving.