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 small corn tortillas; 0.25 cup red enchilada sauce; 0.5 cup bell peppers; 0.25 cup yellow onion; 0.25 oz sharp cheddar cheese; 0 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp ground 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

Shredded chicken and sautéed peppers rolled in corn tortillas, smothered in a velvety red chili sauce and finished with a sprinkle of melted sharp cheddar.

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NUTRITION

Protein

47.2g

Fat

11.2g

Carbs

42.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

2 small corn tortillas

0.25 cup red enchilada sauce

0.5 cup bell peppers

0.25 cup yellow onion

0.25 oz sharp cheddar cheese

0 tsp olive oil

0.25 tsp sea salt

0.25 tsp ground cumin

1 tbsp fresh cilantro

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PREPARATION

1
Preheat oven to 375°F and lightly grease a small baking dish.
2
Sauté the diced bell peppers and onions in olive oil until soft, then stir in the shredded chicken, cumin, and sea salt.
3
Warm the corn tortillas briefly in a pan or microwave to make them pliable.
4
Fill each tortilla with the chicken and vegetable mixture, rolling them tightly.
5
Place the enchiladas seam-side down in the baking dish, top with red enchilada sauce and shredded cheddar cheese.
6
Bake for 15 minutes until the sauce is bubbling and the cheese is beautifully melted.
7
Garnish with fresh cilantro before serving.