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 cup Tomato puree; 1 oz Shredded cheddar cheese; 0.25 cup White onion; 1 clove Garlic; 1 tsp Chili powder; 0.5 tsp Ground cumin; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 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

Tender shredded chicken and sautéed onions rolled into corn tortillas, smothered in a vibrant, smoky red chili sauce and finished with a layer of melted, bubbly cheese.

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NUTRITION

Protein

52.7g

Fat

21.7g

Carbs

40.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

1 oz Shredded cheddar cheese

0.25 cup White onion

1 clove Garlic

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a small skillet, heat the olive oil over medium heat and sauté the diced white onion and minced garlic until soft and translucent.
3
Stir in the tomato puree, chili powder, cumin, sea salt, and black pepper, allowing the sauce to simmer for 5 minutes to develop a deep, smoky flavor.
4
In a medium bowl, combine the shredded chicken breast with 2 tablespoons of the prepared red chili sauce to keep the meat moist.
5
Lightly warm the corn tortillas in a dry pan or microwave, then dip each one into the sauce before filling with the chicken mixture and rolling them tightly.
6
Place the rolled tortillas seam-side down in a baking dish, pour the remaining sauce over the top, and sprinkle evenly with the shredded cheddar cheese.
7
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese is perfectly melted and golden.