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; 1 small Corn tortillas; 0.5 cup Red enchilada sauce; 0.25 oz Sharp cheddar cheese; 0.25 cup Yellow onion; 0.25 cup Bell pepper; 0.25 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Ground cumin; 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

Corn tortillas stuffed with tender shredded chicken and sautéed peppers, baked in a vibrant red chili sauce and topped with a sprinkle of sharp melted cheddar.

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NUTRITION

Protein

52.5g

Fat

15.8g

Carbs

32.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 small Corn tortillas

0.5 cup Red enchilada sauce

0.25 oz Sharp cheddar cheese

0.25 cup Yellow onion

0.25 cup Bell pepper

0.25 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Ground cumin

2 tbsp Greek yogurt

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small baking dish.
2
Heat the avocado oil in a skillet over medium heat and sauté the diced onion and bell pepper until they are soft and translucent.
3
Add the shredded chicken breast to the skillet along with the sea salt and ground cumin, stirring until the mixture is well combined and fragrant.
4
Briefly warm the corn tortillas in a dry pan or microwave to make them pliable, then fill each with the chicken and vegetable mixture.
5
Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
6
Pour the red enchilada sauce evenly over the tortillas and top with the shredded sharp cheddar cheese.
7
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden layer.
8
Remove from the oven and finish with a dollop of Greek yogurt and a sprinkle of fresh cilantro before serving.