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 medium corn tortilla; 0.5 cup tomato puree; 0.5 oz cheddar cheese; 0.25 cup yellow onion; 1 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 1 tsp avocado 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 wrapped in a warm corn tortilla and smothered in a vibrant, smoky red chili sauce before being baked until the cheese is bubbly.

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NUTRITION

Protein

51.5g

Fat

15.9g

Carbs

26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium corn tortilla

0.5 cup tomato puree

0.5 oz cheddar cheese

0.25 cup yellow onion

1 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

1 tsp avocado oil

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PREPARATION

1
Preheat oven to 375°F and lightly grease a small baking dish.
2
In a small saucepan, combine tomato puree, chili powder, cumin, garlic powder, and sea salt over medium heat and simmer for 5 minutes.
3
Heat avocado oil in a skillet over medium heat and sauté diced onions until translucent.
4
Stir the shredded chicken into the skillet with the onions and add one tablespoon of the prepared red chili sauce to coat.
5
Warm the corn tortilla in a dry pan for 30 seconds per side to make it pliable, then fill with the chicken mixture and roll tightly.
6
Place the rolled tortilla seam-side down in the baking dish, top with the remaining sauce and shredded cheddar cheese, and bake for 15 minutes until golden.