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 sauce; 1 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 cup white onion; 0.25 cup green bell pepper; 0.5 oz monterey jack cheese; 1 tsp extra virgin 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 crisp peppers rolled into corn tortillas and baked in a smoky red chili sauce for a savory and satisfying finish.

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NUTRITION

Protein

40.6g

Fat

15.0g

Carbs

40.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup tomato sauce

1 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 cup white onion

0.25 cup green bell pepper

0.5 oz monterey jack cheese

1 tsp extra virgin olive oil

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PREPARATION

1
Preheat oven to 375°F.
2
In a small bowl, whisk together tomato sauce, chili powder, cumin, garlic powder, and sea salt to create the red chili sauce.
3
Heat olive oil in a skillet over medium heat and sauté diced onions and peppers until softened.
4
Stir the shredded chicken into the skillet with 2 tablespoons of the prepared sauce to moisten the filling.
5
Warm the corn tortillas in a dry pan or microwave until they are soft and pliable.
6
Fill each tortilla with the chicken and vegetable mixture, roll tightly, and place seam-side down in a small baking dish.
7
Pour the remaining red chili sauce over the tortillas and sprinkle evenly with shredded cheese.
8
Bake for 15 minutes until the sauce is bubbling and the cheese is melted and golden.