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 cooked shredded chicken breast; 2 medium corn tortillas; 0.5 cup red enchilada sauce; 0.5 oz shredded Monterey Jack cheese; 0.25 cup diced white onion; 0.25 cup diced bell pepper; 1 tsp avocado oil; 0.25 tsp cumin; 0.25 tsp garlic powder; 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

Shredded chicken and sautéed peppers rolled into corn tortillas and baked under a velvety red chili sauce with melted cheese.

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NUTRITION

Protein

53.2g

Fat

19.2g

Carbs

45.0g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded Monterey Jack cheese

0.25 cup diced white onion

0.25 cup diced bell pepper

1 tsp avocado oil

0.25 tsp cumin

0.25 tsp garlic powder

1 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the avocado oil in a small skillet over medium heat and sauté the onions and bell peppers until softened.
3
In a mixing bowl, combine the shredded chicken, sautéed vegetables, cumin, garlic powder, and 2 tablespoons of the enchilada sauce.
4
Warm the corn tortillas in a dry pan or microwave for 10 seconds until pliable.
5
Spread a thin layer of enchilada sauce on the bottom of a small baking dish.
6
Divide the chicken mixture between the two tortillas, roll them up tightly, and place them seam-side down in the dish.
7
Pour the remaining enchilada sauce over the top and sprinkle with the shredded Monterey Jack cheese.
8
Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted.
9
Garnish with fresh cilantro before serving.