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 medium Corn tortillas; 0.5 cup Tomato puree; 0.5 oz Sharp cheddar cheese; 0.25 cup Red onion; 0.25 cup Bell pepper; 1 tsp Olive oil; 1 tsp Chili powder; 0.5 tsp Ground cumin; 0.25 tsp Garlic 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

Shredded chicken and sautéed peppers rolled into corn tortillas and baked in a vibrant, smoky red chili sauce topped with melted sharp cheddar.

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NUTRITION

Protein

50.0g

Fat

17.1g

Carbs

46.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

0.5 oz Sharp cheddar cheese

0.25 cup Red onion

0.25 cup Bell pepper

1 tsp Olive oil

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat oven to 375°F.
2
Heat olive oil in a skillet over medium heat and sauté diced onions and peppers until tender.
3
Stir in shredded chicken, cumin, garlic powder, salt, and pepper until well combined.
4
In a small bowl, whisk tomato puree with chili powder to create the red sauce.
5
Spread a spoonful of sauce in a small baking dish.
6
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
7
Pour remaining sauce over the tortillas and sprinkle with shredded cheddar cheese.
8
Bake for 15 minutes until the cheese is bubbly and the edges are slightly crisp.
9
Garnish with fresh cilantro before serving.