Name: Chicken Enchiladas with Red Chili Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 2 small corn tortillas; 0.5 cup tomato puree; 0.5 oz Monterey Jack cheese; 0.5 tsp extra virgin olive oil; 1 tsp chili powder; 0.5 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 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

Tender shredded chicken rolled into corn tortillas and baked under a vibrant, smoky red chili sauce and a sprinkle of melted cheese.

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NUTRITION

Protein

49.1g

Fat

13.9g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

2 small corn tortillas

0.5 cup tomato puree

0.5 oz Monterey Jack cheese

0.5 tsp extra virgin olive oil

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small baking dish with the olive oil.
2
Poach the chicken breast in simmering water until cooked through, then shred it using two forks.
3
In a small bowl, whisk together the tomato puree, chili powder, cumin, garlic powder, onion powder, sea salt, and black pepper.
4
Briefly warm the corn tortillas in a dry skillet or microwave until pliable.
5
Dip each tortilla into the red chili sauce to coat, then fill with the shredded chicken and roll tightly.
6
Place the rolled tortillas seam-side down in the baking dish and pour the remaining sauce over the top.
7
Sprinkle the Monterey Jack cheese evenly over the enchiladas.
8
Bake for 15 minutes until the sauce is bubbly and the cheese has melted into a golden layer.
9
Garnish with chopped fresh cilantro before serving warm.