Name: Chicken Enchiladas with Red Chili Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 2 small corn tortillas; 0.5 cup red chili sauce; 0.5 oz sharp cheddar cheese; 0.25 cup white onion; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp chili powder; 1 tbsp fresh cilantro; 2 tbsp non-fat Greek yogurt

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

Corn tortillas filled with tender shredded chicken and sautéed onions, baked in a vibrant red chili sauce and topped with a sprinkle of sharp cheddar cheese.

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NUTRITION

Protein

38.6g

Fat

16.2g

Carbs

42.5g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 small corn tortillas

0.5 cup red chili sauce

0.5 oz sharp cheddar cheese

0.25 cup white onion

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp chili powder

1 tbsp fresh cilantro

2 tbsp non-fat Greek yogurt

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PREPARATION

1
Preheat oven to 375°F.
2
Heat avocado oil in a pan over medium heat and sauté onions until translucent.
3
Toss shredded chicken with sautéed onions, sea salt, black pepper, and chili powder.
4
Warm corn tortillas in a dry skillet for 30 seconds per side until pliable.
5
Dip each tortilla into the red chili sauce to coat lightly.
6
Fill tortillas with the chicken mixture, roll tightly, and place seam-side down in a baking dish.
7
Pour remaining sauce over the top and sprinkle with shredded cheddar cheese.
8
Bake for 15 minutes until the cheese is melted and the sauce is bubbling.
9
Garnish with a dollop of Greek yogurt and fresh cilantro before serving.