Name: Chicken Enchiladas with Red Chili Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 2 medium corn tortillas; 0.5 oz cheddar cheese; 0.25 cup tomato puree; 0.25 cup water; 1 tsp chili powder; 0.25 tsp cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup onion; 0.25 cup bell pepper; 0.5 tsp olive oil

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

Baked corn tortillas filled with spiced chicken and peppers, smothered in a smoky red chili sauce and melted cheddar cheese.

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NUTRITION

Protein

49.0g

Fat

15.3g

Carbs

41.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

2 medium corn tortillas

0.5 oz cheddar cheese

0.25 cup tomato puree

0.25 cup water

1 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup onion

0.25 cup bell pepper

0.5 tsp olive oil

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PREPARATION

1
Preheat oven to 375°F.
2
Heat olive oil in a skillet and sauté diced onion and bell pepper until soft.
3
Combine cooked and shredded chicken breast with sautéed vegetables, cumin, garlic powder, and half the chili powder.
4
Whisk tomato puree, water, salt, pepper, and remaining chili powder in a saucepan and simmer for 3 minutes to create the sauce.
5
Briefly warm corn tortillas in a dry pan until pliable for rolling.
6
Place chicken filling inside each tortilla, roll tightly, and arrange seam-side down in a baking dish.
7
Top with the red chili sauce and sprinkle with cheddar cheese.
8
Bake for 15 minutes until the cheese is melted and the edges are slightly crisp.