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 cooked shredded chicken breast; 2 medium corn tortillas; 0.5 cup red enchilada sauce; 0.5 oz sharp cheddar cheese; 0.25 cup red bell pepper; 0.25 cup yellow onion; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 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

Tender shredded chicken and sautéed peppers rolled into corn tortillas and baked under a vibrant, smoky red chili sauce and a sprinkle of sharp cheddar cheese.

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NUTRITION

Protein

52.3g

Fat

19.5g

Carbs

43.2g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup yellow onion

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

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PREPARATION

1
Preheat oven to 375°F.
2
Heat avocado oil in a skillet over medium heat and sauté the diced red bell pepper and yellow onion until softened and fragrant.
3
In a medium bowl, combine the cooked shredded chicken breast with the sautéed vegetables, sea salt, black pepper, and garlic powder.
4
Warm the corn tortillas in a dry skillet or microwave for 10 seconds to make them pliable.
5
Spread 2 tablespoons of the red enchilada sauce on the bottom of a small baking dish.
6
Fill each tortilla with the chicken and vegetable mixture, roll tightly, and place seam-side down in the dish.
7
Pour the remaining red enchilada sauce over the tortillas and sprinkle evenly with the sharp cheddar cheese.
8
Bake for 15 minutes until the sauce is bubbling and the cheese is melted and golden.
9
Remove from the oven and garnish with fresh cilantro before serving.