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 whole Corn tortillas; 0.25 cup Tomato puree; 0.25 cup Chicken broth; 0.5 oz Sharp cheddar cheese; 1 tsp Olive oil; 1 tsp Chili powder; 0.25 tsp Cumin; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 rolled into corn tortillas and baked with a vibrant, smoky red chili sauce and a sprinkle of melted sharp cheddar.

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NUTRITION

Protein

52.5g

Fat

17.6g

Carbs

34.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 whole Corn tortillas

0.25 cup Tomato puree

0.25 cup Chicken broth

0.5 oz Sharp cheddar cheese

1 tsp Olive oil

1 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.
2
Heat the olive oil in a skillet over medium heat and cook the chicken breast until fully opaque, then shred it thoroughly using two forks.
3
In a small saucepan, whisk together the tomato puree, chicken broth, chili powder, cumin, garlic powder, onion powder, sea salt, and black pepper.
4
Bring the sauce to a gentle simmer for 5 minutes until the flavors meld and the liquid thickens slightly.
5
Warm the corn tortillas in a dry pan for 30 seconds per side until they are soft and pliable.
6
Dip each tortilla into the red chili sauce to coat, then fill with the shredded chicken and roll tightly.
7
Arrange the enchiladas seam-side down in the baking dish and pour the remaining sauce over the top.
8
Top with the shredded sharp cheddar cheese and bake for 15 minutes until the cheese is melted and the sauce is bubbling.