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 Shredded chicken breast; 1 small Corn tortillas; 0.5 cup Red chili sauce; 0.25 cup Red bell pepper; 0.25 cup Yellow onion; 0.5 oz Shredded sharp cheddar cheese; 0 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Ground cumin; 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

Baked corn tortillas rolled with tender shredded chicken and sautéed peppers, smothered in a vibrant red chili sauce and finished with a light sprinkle of melted cheese.

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NUTRITION

Protein

52.1g

Fat

15.3g

Carbs

39.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Shredded chicken breast

1 small Corn tortillas

0.5 cup Red chili sauce

0.25 cup Red bell pepper

0.25 cup Yellow onion

0.5 oz Shredded sharp cheddar cheese

0 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Ground cumin

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small baking dish.
2
Heat avocado oil in a skillet over medium heat and sauté the diced onion and bell pepper until softened.
3
In a bowl, combine the shredded chicken, sautéed vegetables, sea salt, cumin, and two tablespoons of the red chili sauce.
4
Briefly warm the corn tortillas in a dry pan or microwave to make them pliable.
5
Distribute the chicken mixture evenly among the tortillas, roll them up tightly, and place them seam-side down in the baking dish.
6
Pour the remaining red chili sauce over the tortillas and sprinkle with the shredded cheddar cheese.
7
Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.
8
Top with fresh chopped cilantro before serving.