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 medium corn tortillas; 0.5 cup tomato puree; 0.5 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.5 oz sharp cheddar cheese; 0.25 cup red bell pepper; 0.25 cup yellow onion; 1 tsp avocado 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

Sautéed chicken and bell peppers rolled into corn tortillas and baked under a smoky red chili sauce with a sprinkle of melted sharp cheddar cheese.

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NUTRITION

Protein

53.1g

Fat

17.0g

Carbs

43.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.5 oz sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup yellow onion

1 tsp avocado oil

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PREPARATION

1
Preheat oven to 375°F.
2
Dice the chicken breast into small bite-sized pieces.
3
Heat avocado oil in a skillet over medium heat and sauté the chicken, onions, and bell peppers until the chicken is cooked through.
4
In a small bowl, whisk together tomato puree, chili powder, cumin, garlic powder, and sea salt to create the red chili sauce.
5
Warm the corn tortillas slightly in a dry pan or microwave to make them pliable.
6
Dip each tortilla into the sauce, fill with the chicken and vegetable mixture, and roll tightly.
7
Place the rolls seam-side down in a baking dish and top with the remaining sauce and shredded cheddar cheese.
8
Bake for 15 minutes until the cheese is bubbly and the edges of the tortillas are slightly crisp.