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 onion; 0.25 cup Bell pepper; 1 tsp Olive oil; 2 tbsp Nonfat Greek yogurt; 1 tbsp Fresh cilantro; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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

Tender shredded chicken and sautéed peppers rolled into corn tortillas, baked under a smoky red chili sauce and finished with a sprinkle of sharp melted cheese.

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NUTRITION

Protein

54.9g

Fat

19.3g

Carbs

43.2g

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 onion

0.25 cup Bell pepper

1 tsp Olive oil

2 tbsp Nonfat Greek yogurt

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat olive oil in a skillet over medium heat and sauté the red onion and bell pepper until softened.
3
In a medium bowl, combine the shredded chicken, sautéed vegetables, garlic powder, sea salt, black pepper, and 2 tablespoons of the enchilada sauce.
4
Briefly warm the corn tortillas in a dry skillet or microwave to prevent cracking.
5
Divide the chicken mixture evenly between the tortillas, rolling them tightly.
6
Place the rolled tortillas seam-side down in a small baking dish.
7
Pour the remaining red enchilada sauce over the top and sprinkle with the shredded cheddar cheese.
8
Bake for 15-18 minutes until the sauce is bubbling and the cheese has melted.
9
Top with a dollop of Greek yogurt and fresh cilantro before serving.