Name: Chicken Enchiladas with Red Chili Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Cooked chicken breast; 2 medium Corn tortillas; 0.25 cup Tomato puree; 1 tsp Chili powder; 0.25 tsp Garlic powder; 0.25 tsp Ground cumin; 0.25 tsp Sea salt; 0.5 oz Sharp cheddar cheese; 0.25 cup Green bell pepper; 0.25 cup Yellow onion; 1 tsp Extra virgin olive oil

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

Corn tortillas filled with tender shredded chicken and sautéed peppers, smothered in a zesty red chili sauce and topped with melted sharp cheddar.

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NUTRITION

Protein

43.7g

Fat

16.2g

Carbs

38.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Cooked chicken breast

2 medium Corn tortillas

0.25 cup Tomato puree

1 tsp Chili powder

0.25 tsp Garlic powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.5 oz Sharp cheddar cheese

0.25 cup Green bell pepper

0.25 cup Yellow onion

1 tsp Extra virgin olive oil

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PREPARATION

1
Preheat oven to 375°F.
2
Heat olive oil in a skillet over medium heat and sauté diced onion and bell pepper until soft.
3
In a small bowl, whisk together tomato puree, chili powder, garlic powder, cumin, and sea salt to create the red sauce.
4
Mix half of the red sauce with the shredded chicken and sautéed vegetables.
5
Warm the corn tortillas in a dry pan for 30 seconds per side until pliable.
6
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a small baking dish.
7
Pour the remaining sauce over the tortillas and sprinkle with shredded cheddar cheese.
8
Bake for 10-12 minutes until the cheese is bubbly and the edges are slightly crisp.