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 Chicken breast; 2 medium Corn tortillas; 0.5 cup Tomato puree; 1 tsp Chili powder; 0.25 tsp Ground cumin; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.5 oz Sharp cheddar cheese; 0.25 cup White onion; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 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

Baked shredded chicken and onions rolled into corn tortillas, smothered in a smoky red chili sauce and topped with melted cheddar cheese.

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NUTRITION

Protein

53.3g

Fat

16.7g

Carbs

39.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

1 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.5 oz Sharp cheddar cheese

0.25 cup White onion

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat oven to 375°F.
2
In a small saucepan, combine tomato puree, chili powder, ground cumin, garlic powder, onion powder, sea salt, and black pepper over medium heat until simmering.
3
Heat extra virgin olive oil in a skillet and sauté diced white onion until translucent.
4
Shred the cooked chicken breast and toss with the sautéed onions and 2 tablespoons of the prepared red sauce.
5
Warm corn tortillas in a dry pan until pliable.
6
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a baking dish.
7
Pour remaining sauce over the tortillas and top with shredded cheddar cheese.
8
Bake for 15-20 minutes until the sauce is bubbling and the cheese is golden and melted.
9
Garnish with fresh cilantro before serving.