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 Chicken breast; 2 small Corn tortillas; 0.5 cup Tomato puree; 1 tsp Chili powder; 0.25 tsp Ground cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.5 oz Sharp cheddar cheese; 0.25 cup Red onion; 0.25 cup Bell pepper; 1 tsp Extra virgin 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

Corn tortillas filled with spiced shredded chicken and peppers, smothered in a smoky red chili sauce and topped with melted cheddar for a bubbly, savory finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

36.3g

Fat

13.6g

Carbs

44.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

2 small Corn tortillas

0.5 cup Tomato puree

1 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.5 oz Sharp cheddar cheese

0.25 cup Red onion

0.25 cup Bell pepper

1 tsp Extra virgin olive oil

1 tbsp Fresh cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 375 degrees Fahrenheit.
2
In a small skillet over medium heat, sauté the diced red onion and bell pepper in olive oil until the vegetables are tender.
3
In a separate bowl, whisk together the tomato puree, chili powder, ground cumin, garlic powder, and sea salt to create the red chili sauce.
4
Combine the shredded chicken breast with the sautéed vegetables and two tablespoons of the chili sauce.
5
Briefly warm the corn tortillas to make them pliable, then dip each into the sauce, fill with the chicken mixture, and roll tightly.
6
Place the rolled tortillas seam-side down in a baking dish, top with the remaining sauce and sharp cheddar cheese.
7
Bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbling.
8
Garnish with fresh cilantro and serve immediately.