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 shredded chicken breast; 2 medium corn tortillas; 0.25 cup tomato puree; 0.25 oz shredded cheddar cheese; 0.25 cup diced yellow onion; 1 tsp chili powder; 0.5 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp olive oil; 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 breast rolled in corn tortillas and baked with a robust red chili sauce, topped with a sprinkle of melted cheddar and fresh cilantro.

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NUTRITION

Protein

42.1g

Fat

11.3g

Carbs

39.7g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded chicken breast

2 medium corn tortillas

0.25 cup tomato puree

0.25 oz shredded cheddar cheese

0.25 cup diced yellow onion

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp olive oil

1 tbsp fresh cilantro

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PREPARATION

1
Preheat oven to 375°F.
2
In a small bowl, whisk tomato puree, chili powder, cumin, garlic powder, salt, and pepper to create the sauce.
3
Sauté diced onions in olive oil over medium heat until translucent.
4
Toss shredded chicken with the sautéed onions and 2 tablespoons of the prepared sauce.
5
Warm tortillas slightly to prevent cracking, then fill each with the chicken mixture and roll tightly.
6
Place rolls seam-side down in a baking dish, top with remaining sauce and shredded cheddar.
7
Bake for 15 minutes until the cheese is bubbly and the edges are slightly crisp.
8
Garnish with fresh cilantro before serving.