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 Cooked chicken breast; 2 medium Corn tortillas; 0.5 cup Red enchilada sauce; 0.5 oz Sharp cheddar cheese; 0.25 cup White onion; 0.25 cup Bell pepper; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Cumin

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 rolled into corn tortillas and baked under a vibrant red chili sauce with a sprinkle of melted cheese.

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NUTRITION

Protein

49.1g

Fat

19.2g

Carbs

42.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Cooked chicken breast

2 medium Corn tortillas

0.5 cup Red enchilada sauce

0.5 oz Sharp cheddar cheese

0.25 cup White onion

0.25 cup Bell pepper

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Cumin

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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 white onion and bell pepper until they are soft and translucent.
3
In a mixing bowl, combine the shredded cooked chicken breast, sautéed vegetables, garlic powder, cumin, sea salt, black pepper, and 2 tablespoons of the red enchilada sauce.
4
Warm the corn tortillas in a dry pan for 30 seconds per side or wrap them in a damp paper towel and microwave for 20 seconds until they are pliable.
5
Distribute the chicken and vegetable mixture evenly between the two tortillas, roll them tightly, and place them seam-side down in a small baking dish.
6
Pour the remaining red enchilada sauce over the center of the tortillas and sprinkle the shredded cheddar cheese on top.
7
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has completely melted.