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 shredded chicken breast; 2 medium corn tortillas; 0.33 cup red enchilada sauce; 0.5 oz shredded sharp cheddar cheese; 0.25 cup diced white onion; 0.25 cup diced bell pepper; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp chili powder; 1 tbsp chopped 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 filled with spiced shredded chicken and sautéed peppers, smothered in a vibrant red chili sauce and finished with a light layer of melted cheddar.

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NUTRITION

Protein

49.4g

Fat

15.5g

Carbs

41.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz cooked shredded chicken breast

2 medium corn tortillas

0.33 cup red enchilada sauce

0.5 oz shredded sharp cheddar cheese

0.25 cup diced white onion

0.25 cup diced bell pepper

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp chili powder

1 tbsp chopped fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the olive oil in a small skillet over medium heat and sauté the diced onion and bell pepper until softened, about 5 minutes.
3
In a mixing bowl, combine the shredded chicken with the sautéed vegetables, sea salt, black pepper, chili powder, and 1 tablespoon of the red enchilada sauce.
4
Warm the corn tortillas in a dry pan or microwave for 10 seconds until pliable.
5
Divide the chicken mixture evenly between the two tortillas, roll them up tightly, and place them seam-side down in a small baking dish.
6
Pour the remaining red enchilada sauce over the tortillas and sprinkle with the shredded cheddar cheese.
7
Bake for 15 minutes until the sauce is bubbly and the cheese has melted.
8
Garnish with fresh cilantro before serving.