Name: Chicken Enchiladas with Red Chili Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked shredded chicken breast; 1 small corn tortillas; 0.5 cup red chili sauce; 0.25 oz Monterey Jack cheese; 0.13 cup plain Greek yogurt; 0.25 cup diced white onion; 0.25 cup diced bell pepper; 0.25 tsp avocado 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

Tender shredded chicken breast and sautéed peppers rolled into corn tortillas and baked under a vibrant, smoky red chili sauce for a zesty finish.

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NUTRITION

Protein

46.1g

Fat

14.4g

Carbs

33.6g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked shredded chicken breast

1 small corn tortillas

0.5 cup red chili sauce

0.25 oz Monterey Jack cheese

0.13 cup plain Greek yogurt

0.25 cup diced white onion

0.25 cup diced bell pepper

0.25 tsp avocado oil

0.25 tsp sea salt

0.25 tsp ground cumin

1 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small baking dish.
2
Heat avocado oil in a skillet over medium heat, then sauté the diced onion and bell pepper until softened.
3
In a bowl, combine the shredded chicken with the sautéed vegetables, ground cumin, and sea salt.
4
Briefly warm the corn tortillas in a dry pan or microwave until they are soft and pliable.
5
Place a portion of the chicken mixture into each tortilla, roll them up tightly, and place seam-side down in the baking dish.
6
Pour the red chili sauce evenly over the tortillas and sprinkle with the Monterey Jack cheese.
7
Bake for 12 to 15 minutes until the sauce is bubbling and the cheese has melted completely.
8
Serve warm topped with a dollop of Greek yogurt and a sprinkle of fresh cilantro.