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 chicken breast; 2 medium corn tortillas; 0.5 cup tomato puree; 1 tsp chili powder; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp ground cumin; 0.25 tsp sea salt; 0.25 cup white onion; 0.5 oz monterey jack cheese; 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 tender shredded chicken and smothered in a vibrant, smoky red chili sauce until the cheese is perfectly melted.

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NUTRITION

Protein

52.9g

Fat

12.1g

Carbs

41.3g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked chicken breast

2 medium corn tortillas

0.5 cup tomato puree

1 tsp chili powder

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 cup white onion

0.5 oz monterey jack cheese

1 tbsp fresh cilantro

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PREPARATION

1
Preheat oven to 375°F.
2
In a small saucepan, whisk the tomato puree, chili powder, garlic powder, onion powder, ground cumin, and sea salt over medium heat for 5 minutes.
3
In a mixing bowl, toss the shredded cooked chicken with 2 tablespoons of the prepared red chili sauce.
4
Warm the corn tortillas in a dry skillet for 30 seconds per side until they are soft and pliable.
5
Fill each tortilla with the chicken mixture and diced white onions, roll them up tightly, and place them seam-side down in a small baking dish.
6
Pour the remaining red chili sauce evenly over the tortillas and sprinkle with the shredded monterey jack cheese.
7
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden layer.
8
Garnish with chopped fresh cilantro before serving.