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 cooked shredded chicken breast; 2 small corn tortillas; 0.5 cup red enchilada sauce; 0.5 oz shredded cheddar cheese; 0.25 cup diced white onion; 0.25 cup diced bell pepper; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp cumin; 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 smoky red chili sauce with a light sprinkle of melted cheese.

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NUTRITION

Protein

49.7g

Fat

19.0g

Carbs

43.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz cooked shredded chicken breast

2 small corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded cheddar cheese

0.25 cup diced white onion

0.25 cup diced bell pepper

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp cumin

1 tbsp fresh cilantro

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PREPARATION

1
Preheat oven to 375°F (190°C) and lightly grease a small baking dish.
2
Heat avocado oil in a skillet over medium heat and sauté onions and bell peppers until softened.
3
Stir in the shredded chicken, cumin, and sea salt, heating until well combined.
4
Warm the corn tortillas in a dry pan or microwave for 10 seconds to make them pliable.
5
Dip each tortilla lightly into the enchilada sauce, then fill with the chicken mixture and roll tightly.
6
Place the rolled tortillas seam-side down in the baking dish and pour the remaining sauce over the top.
7
Sprinkle with shredded cheddar cheese and bake for 15-20 minutes until the sauce is bubbling.
8
Garnish with fresh cilantro before serving.