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 Chicken breast; 2 small Corn tortillas; 0.5 cup Tomato puree; 0.5 oz Sharp cheddar cheese; 0.25 cup Red bell pepper; 0.25 cup Yellow onion; 1 tsp Avocado oil; 1 tsp Chili powder; 0.5 tsp Cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 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

Oven-baked corn tortillas filled with shredded chicken and peppers, topped with a vibrant, smoky red chili sauce that adds a bold depth of flavor.

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NUTRITION

Protein

53.6g

Fat

16.4g

Carbs

43.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 small Corn tortillas

0.5 cup Tomato puree

0.5 oz Sharp cheddar cheese

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 tsp Avocado oil

1 tsp Chili powder

0.5 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat oven to 375°F.
2
Heat avocado oil in a skillet over medium heat and sauté onion and bell pepper until softened.
3
Add chicken breast to the pan, cook until opaque, then shred with forks and season with half the chili powder, cumin, and salt.
4
In a small bowl, whisk tomato puree with remaining chili powder and garlic powder to create the red chili sauce.
5
Warm corn tortillas in a dry pan for 30 seconds per side until pliable.
6
Divide the chicken and pepper mixture between the tortillas, roll tightly, and place seam-side down in a baking dish.
7
Top the tortillas with the red chili sauce and sprinkle with shredded cheddar cheese.
8
Bake for 15 minutes until the cheese is melted and the sauce is bubbling.
9
Garnish with fresh cilantro and serve warm.