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 small corn tortillas; 0.5 cup red enchilada sauce; 0.5 oz monterey jack cheese; 0.25 cup red onion; 0.25 cup bell pepper; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp cumin

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 and sautéed peppers rolled into corn tortillas and baked under a smoky red chili sauce with a bubbly layer of melted cheese.

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NUTRITION

Protein

53.4g

Fat

18.6g

Carbs

45.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.5 cup red enchilada sauce

0.5 oz monterey jack cheese

0.25 cup red onion

0.25 cup bell pepper

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp cumin

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small baking dish.
2
Heat the olive oil in a skillet over medium heat and sauté the diced red onion and bell pepper until they are soft and fragrant.
3
In a medium bowl, combine the cooked shredded chicken breast with the sautéed vegetables, sea salt, black pepper, garlic powder, and cumin.
4
Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable to prevent them from breaking.
5
Place a portion of the chicken mixture into each tortilla, roll them up tightly, and arrange them seam-side down in the prepared baking dish.
6
Pour the red enchilada sauce evenly over the tortillas and sprinkle with the shredded Monterey Jack cheese.
7
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has completely melted.