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; 1 tsp olive oil; 0.25 cup yellow onion; 0.25 cup red bell pepper; 0.5 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp sea salt; 0.13 tsp black pepper; 2 medium corn tortillas; 0.5 cup red enchilada sauce; 0.5 oz cheddar cheese; 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 and sautéed peppers are rolled into corn tortillas and baked under a vibrant, smoky red chili sauce and melted cheddar.

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NUTRITION

Protein

53.3g

Fat

18.3g

Carbs

44.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.25 cup yellow onion

0.25 cup red bell pepper

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.13 tsp black pepper

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz cheddar cheese

1 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until they are soft and translucent.
3
Add the shredded chicken breast to the skillet along with the chili powder, cumin, sea salt, and black pepper, stirring well to combine.
4
Warm the corn tortillas in a dry pan or microwave for a few seconds until they are pliable and easy to roll.
5
Place a generous portion of the chicken filling into each tortilla, roll them up tightly, and arrange them seam-side down in a small baking dish.
6
Pour the red enchilada sauce evenly over the top of the tortillas and sprinkle with the shredded cheddar cheese.
7
Bake for 15 minutes until the sauce is bubbling and the cheese has completely melted.
8
Remove from the oven and garnish with freshly chopped cilantro before serving.