Name: Shredded Chicken Enchiladas with Smoky Red Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 2 medium Corn tortillas; 0.5 cup Red enchilada sauce; 0.25 cup Red bell pepper; 0.25 cup Yellow onion; 1 tsp Olive oil; 0.25 oz Sharp cheddar cheese; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 tbsp Fresh cilantro

Shredded Chicken Enchiladas with Smoky Red Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Shredded Chicken Enchiladas with Smoky Red Sauce

Baked corn tortillas filled with tender shredded chicken and sautéed peppers, smothered in a smoky red sauce with a light sprinkle of melted cheese.

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NUTRITION

Protein

41.8g

Fat

14.3g

Carbs

43.0g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

2 medium Corn tortillas

0.5 cup Red enchilada sauce

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 tsp Olive oil

0.25 oz Sharp cheddar cheese

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 olive oil in a skillet over medium heat and sauté onions and peppers until softened.
3
Stir in shredded chicken, sea salt, black pepper, and garlic powder until well combined and fragrant.
4
Warm the corn tortillas in a dry pan or microwave to make them pliable.
5
Place a portion of the chicken mixture into each tortilla, roll tightly, and place seam-side down in a baking dish.
6
Pour the red enchilada sauce over the tortillas and top with shredded cheddar cheese.
7
Bake for 15 minutes until the sauce is bubbling and the cheese is melted.
8
Garnish with fresh cilantro before serving.