Name: Chicken Chilaquiles with Red Chile Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz shredded chicken breast; 1 medium corn tortilla; 0.5 cup tomato puree; 1 tsp avocado oil; 0.25 cup white onion; 1 clove garlic; 1 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp sea salt; 0.25 whole avocado; 1 tbsp feta cheese; 1 tbsp plain Greek yogurt; 1 tbsp fresh cilantro

Chicken Chilaquiles with Red Chile Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chicken Chilaquiles with Red Chile Sauce

Crispy baked corn tortillas are tossed in a smoky, vibrant red chile sauce and topped with tender shredded chicken and creamy avocado.

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NUTRITION

Protein

43.6g

Fat

21g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded chicken breast

1 medium corn tortilla

0.5 cup tomato puree

1 tsp avocado oil

0.25 cup white onion

1 clove garlic

1 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 whole avocado

1 tbsp feta cheese

1 tbsp plain Greek yogurt

1 tbsp fresh cilantro

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PREPARATION

1
Preheat oven to 375°F. Cut the corn tortilla into triangles, lightly brush with 0.5 tsp avocado oil, and bake until crisp and golden.
2
Heat the remaining 0.5 tsp avocado oil in a skillet over medium heat and sauté the onion and garlic until fragrant.
3
Stir in the tomato puree, chili powder, cumin, and sea salt; simmer for 5 minutes until the sauce thickens slightly.
4
Add the baked tortilla chips and shredded chicken to the skillet, tossing gently to coat every piece in the warm sauce.
5
Transfer to a plate and garnish with sliced avocado, crumbled feta, a dollop of Greek yogurt, and fresh cilantro.