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 chicken breast; 2 whole corn tortillas; 0.5 cup red enchilada sauce; 0.5 oz cheddar cheese; 0.25 cup onion; 0.25 cup bell pepper; 1 tsp olive oil; 0.25 tsp chili powder; 0.25 tsp cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

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 wrapped in corn tortillas, then baked under a blanket of smoky red chili sauce and bubbly melted cheese.

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NUTRITION

Protein

49.9g

Fat

19.1g

Carbs

46.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

2 whole corn tortillas

0.5 cup red enchilada sauce

0.5 oz cheddar cheese

0.25 cup onion

0.25 cup bell pepper

1 tsp olive oil

0.25 tsp chili powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small baking dish.
2
Heat the olive oil in a skillet over medium heat and sauté the diced onion, bell pepper, and minced garlic until softened.
3
Stir in the shredded chicken breast, chili powder, cumin, sea salt, and black pepper, cooking for 2 minutes to meld flavors.
4
Briefly warm the corn tortillas in a dry pan or microwave to make them pliable.
5
Distribute the chicken and vegetable filling evenly between the tortillas, roll them up tightly, and place them seam-side down in the baking dish.
6
Pour the red enchilada sauce over the tortillas and top with the shredded cheddar cheese.
7
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.