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 oz shredded sharp cheddar cheese; 0.25 cup red enchilada sauce; 0.25 cup diced white onion; 0.25 cup diced red bell pepper; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp ground cumin; 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

Shredded chicken breast sautéed with aromatic peppers and onions, rolled into corn tortillas and baked under a velvety red chili sauce and melted sharp cheddar.

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NUTRITION

Protein

52.6g

Fat

17.4g

Carbs

38.9g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 oz shredded sharp cheddar cheese

0.25 cup red enchilada sauce

0.25 cup diced white onion

0.25 cup diced red bell pepper

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp ground cumin

0.25 tsp garlic powder

1 tbsp fresh cilantro

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PREPARATION

1
Preheat oven to 375°F and lightly grease a small baking dish.
2
Heat olive oil in a skillet over medium heat; sauté onions and peppers until softened.
3
Stir in the shredded chicken, cumin, garlic powder, and sea salt until well combined and fragrant.
4
Warm the corn tortillas in a dry pan or microwave for 10 seconds to make them pliable.
5
Place a portion of the chicken mixture into each tortilla, roll tightly, and place seam-side down in the dish.
6
Pour the red enchilada sauce evenly over the tortillas and sprinkle with shredded cheddar cheese.
7
Bake for 15 minutes until the sauce is bubbling and the cheese is beautifully melted.
8
Garnish with fresh cilantro before serving.