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, cooked and shredded; 2 medium corn tortillas; 0.5 cup tomato puree; 1 tsp olive oil; 0.25 cup white onion, diced; 0.25 cup bell pepper, diced; 1 tsp chili powder; 0.5 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp sea salt; 0.5 oz sharp cheddar cheese, shredded; 1 tbsp fresh cilantro, chopped

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

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NUTRITION

Protein

54.2g

Fat

16.9g

Carbs

44.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast, cooked and shredded

2 medium corn tortillas

0.5 cup tomato puree

1 tsp olive oil

0.25 cup white onion, diced

0.25 cup bell pepper, diced

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.5 oz sharp cheddar cheese, shredded

1 tbsp fresh cilantro, chopped

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PREPARATION

1
Preheat oven to 375°F.
2
Heat olive oil in a skillet over medium heat and sauté white onion and bell pepper until soft.
3
In a small bowl, whisk tomato puree, chili powder, ground cumin, garlic powder, onion powder, and sea salt.
4
Toss shredded chicken with 2 tablespoons of the red sauce and the sautéed vegetables.
5
Warm corn tortillas slightly to prevent cracking, then fill each with the chicken mixture and roll tightly.
6
Place seam-side down in a baking dish, top with remaining sauce and shredded cheddar cheese.
7
Bake for 15 minutes until the cheese is melted and the sauce is bubbling.
8
Garnish with fresh cilantro before serving.