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; 0.25 cup Red enchilada sauce; 0.5 oz Sharp cheddar cheese; 0.25 cup Bell pepper; 0.25 cup Yellow onion; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground cumin; 1 tbsp Fresh cilantro; 1 tbsp 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

Baked corn tortillas filled with tender shredded chicken and sautéed peppers, topped with a vibrant red chili sauce and bubbly melted cheese.

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NUTRITION

Protein

53.6g

Fat

18.1g

Carbs

36.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 medium Corn tortillas

0.25 cup Red enchilada sauce

0.5 oz Sharp cheddar cheese

0.25 cup Bell pepper

0.25 cup Yellow onion

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cumin

1 tbsp Fresh cilantro

1 tbsp Greek yogurt

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PREPARATION

1
Preheat oven to 375°F (190°C).
2
Heat olive oil in a skillet over medium heat and sauté diced onions and peppers until softened.
3
Stir in the shredded chicken, cumin, salt, and pepper until the mixture is well combined and fragrant.
4
Warm the corn tortillas briefly in a dry pan or microwave to make them pliable for rolling.
5
Fill each tortilla with the chicken and vegetable mixture, roll tightly, and place seam-side down in a small baking dish.
6
Pour the red enchilada sauce evenly over the tortillas and sprinkle with the shredded cheddar cheese.
7
Bake for 15-20 minutes until the sauce is simmering and the cheese has melted completely.
8
Garnish with a dollop of Greek yogurt and fresh cilantro before serving.