Name: Chicken Enchiladas with Red Chili Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1 medium corn tortillas; 0.5 cup tomato puree; 1 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.5 tsp olive oil; 0.25 cup red onion; 0.25 oz monterey jack cheese; 2 tbsp greek yogurt; 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

Oven-baked corn tortillas stuffed with juicy shredded chicken and topped with a vibrant red chili sauce and melted cheese.

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NUTRITION

Protein

45.0g

Fat

12.6g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 medium corn tortillas

0.5 cup tomato puree

1 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.5 tsp olive oil

0.25 cup red onion

0.25 oz monterey jack cheese

2 tbsp greek yogurt

1 tbsp fresh cilantro

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PREPARATION

1
Preheat oven to 375°F.
2
Whisk tomato puree, chili powder, cumin, garlic powder, sea salt, and olive oil in a saucepan over medium heat until simmering.
3
Poach or pan-sear the chicken breast until cooked through, then shred with two forks.
4
Mix half of the red sauce with the shredded chicken and diced red onion in a bowl.
5
Warm the corn tortillas until pliable, then fill with the chicken mixture and roll tightly.
6
Place enchiladas seam-side down in a baking dish, top with the remaining sauce and shredded cheese.
7
Bake for 15 minutes until the cheese is bubbly, then garnish with Greek yogurt and fresh cilantro before serving.