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; 2 small corn tortillas; 0.5 cup red chili sauce; 0.5 oz shredded cheddar cheese; 0.25 cup diced white onion; 0.25 cup diced bell pepper; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 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

Oven-baked corn tortillas filled with shredded chicken and sautéed peppers, smothered in a vibrant red chili sauce and topped with melted cheese.

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NUTRITION

Protein

44.7g

Fat

18.1g

Carbs

47.5g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked shredded chicken breast

2 small corn tortillas

0.5 cup red chili sauce

0.5 oz shredded cheddar cheese

0.25 cup diced white onion

0.25 cup diced bell pepper

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

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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 onions and bell peppers until softened.
3
In a bowl, toss shredded chicken with salt, pepper, garlic powder, and a tablespoon of the red chili sauce.
4
Warm the corn tortillas briefly in a dry pan or microwave to make them pliable.
5
Spread a small amount of sauce on the bottom of a baking dish.
6
Fill each tortilla with the chicken and veggie mixture, roll tightly, and place seam-side down in the dish.
7
Pour the remaining red chili sauce over the tortillas and sprinkle with shredded cheese.
8
Bake for 15-20 minutes until the sauce is bubbling and the cheese is melted.
9
Garnish with fresh cilantro before serving.