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 cooked shredded chicken breast; 2 small corn tortillas; 0.5 cup red enchilada sauce; 0.5 oz shredded sharp cheddar cheese; 0.25 cup red onion; 0.25 cup bell pepper; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp ground cumin; 0.25 tsp chili 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

Corn tortillas filled with tender shredded chicken and sautéed peppers, baked in a vibrant red chili sauce until the cheese is perfectly bubbly and golden.

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NUTRITION

Protein

53.3g

Fat

18.2g

Carbs

44.8g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked shredded chicken breast

2 small corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded sharp cheddar cheese

0.25 cup red onion

0.25 cup bell pepper

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp ground cumin

0.25 tsp chili powder

1 tbsp fresh cilantro

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PREPARATION

1
Preheat oven to 375°F and lightly grease a small baking dish.
2
Heat avocado oil in a skillet over medium heat and sauté the onion and bell pepper until softened.
3
In a bowl, combine the shredded chicken with the sautéed vegetables, cumin, chili powder, and sea salt.
4
Warm the corn tortillas slightly to prevent cracking, then dip each one into the enchilada sauce to coat.
5
Place a generous portion of the chicken filling into each tortilla, roll tightly, and place seam-side down in the dish.
6
Pour the remaining enchilada sauce over the top and sprinkle evenly with the shredded cheddar cheese.
7
Bake for 15 minutes until the sauce is bubbling and the cheese has melted.
8
Remove from the oven and garnish with fresh cilantro before serving warm.