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; 0.25 cup red enchilada sauce; 0.5 oz sharp cheddar cheese; 0.25 cup red onion; 0.25 cup bell pepper; 1 tsp avocado oil; 0.25 tsp sea salt; 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 wrapped in corn tortillas, smothered in a vibrant red chili sauce and baked until the cheese is bubbly and golden.

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NUTRITION

Protein

52.1g

Fat

17.2g

Carbs

40.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.25 cup red enchilada sauce

0.5 oz sharp cheddar cheese

0.25 cup red onion

0.25 cup bell pepper

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp cumin

0.25 tsp garlic powder

1 tbsp fresh cilantro

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PREPARATION

1
Preheat oven to 375°F (190°C).
2
Heat avocado oil in a skillet over medium heat and sauté the onion and bell pepper until softened.
3
In a bowl, combine the shredded chicken with the sautéed vegetables, cumin, garlic powder, and sea salt.
4
Warm the corn tortillas slightly in a dry pan or microwave to make them pliable.
5
Spread a thin layer of enchilada sauce on the bottom of a small baking dish.
6
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
7
Pour the remaining enchilada sauce over the tortillas and sprinkle with shredded cheddar cheese.
8
Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted beautifully.
9
Garnish with fresh cilantro before serving.