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 Tomato puree; 1 tsp Chili powder; 0.25 tsp Ground cumin; 0.25 tsp Garlic powder; 0.25 cup Red onion; 0.25 cup Bell pepper; 0.25 oz Sharp cheddar cheese; 1 tsp Olive oil; 0.13 tsp Sea salt; 0.13 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

Baked corn tortillas filled with shredded chicken and sautéed peppers, smothered in a vibrant red chili sauce and topped with melted cheese.

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NUTRITION

Protein

51.2g

Fat

16.1g

Carbs

41.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

1 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 cup Red onion

0.25 cup Bell pepper

0.25 oz Sharp cheddar cheese

1 tsp Olive oil

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

1
Preheat your oven to 375°F.
2
Heat the olive oil in a skillet over medium heat, add the chicken breast, and cook until opaque and firm, then shred using two forks.
3
In the same skillet, sauté the diced onions and peppers until they are tender and slightly caramelized.
4
Toss the shredded chicken back into the skillet with the cumin, garlic powder, salt, and pepper to combine the flavors.
5
Whisk the tomato puree and chili powder together in a small bowl to form the red enchilada sauce.
6
Lightly coat each tortilla in the sauce, fill with the chicken and pepper mixture, and roll them up tightly.
7
Arrange the tortillas seam-side down in a baking dish, top with the remaining sauce and shredded cheese, and bake for 15 minutes until bubbly.