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 cooked shredded chicken breast; 2 small corn tortillas; 0.5 cup red enchilada sauce; 0.5 oz sharp cheddar cheese; 0.25 cup white onion; 0.25 cup red bell pepper; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 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 filled with shredded chicken and peppers, smothered in a smoky red chili sauce and topped with melted cheese.

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NUTRITION

Protein

52.3g

Fat

18.0g

Carbs

47.8g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked shredded chicken breast

2 small corn tortillas

0.5 cup red enchilada sauce

0.5 oz sharp cheddar cheese

0.25 cup white onion

0.25 cup red bell pepper

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small baking dish.
2
Sauté the diced onion and red bell pepper in olive oil over medium heat until they are soft and fragrant.
3
In a medium bowl, combine the shredded chicken with the sautéed vegetables, sea salt, black pepper, garlic powder, and two tablespoons of the enchilada sauce.
4
Warm the corn tortillas in a dry skillet for 30 seconds per side to ensure they are pliable and won't crack.
5
Place a portion of the chicken mixture into each tortilla, roll them up tightly, and arrange them seam-side down in the prepared baking dish.
6
Pour the remaining red enchilada sauce evenly over the tortillas and sprinkle with the sharp cheddar cheese.
7
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has completely melted.
8
Remove from the oven and garnish with fresh cilantro before serving warm.