Name: Chicken Enchiladas with Red Chili Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 2 medium Corn tortillas; 0.5 cup Red enchilada sauce; 0.5 oz Cheddar cheese; 0.25 cup Onion; 0.25 cup Bell pepper; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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

Shredded chicken and sautéed peppers are rolled into corn tortillas and baked in a savory red chili sauce for a satisfying meal with a smoky finish.

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NUTRITION

Protein

43.4g

Fat

16.5g

Carbs

42.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

2 medium Corn tortillas

0.5 cup Red enchilada sauce

0.5 oz Cheddar cheese

0.25 cup Onion

0.25 cup Bell pepper

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until they are soft and translucent.
3
In a medium bowl, combine the shredded cooked chicken breast with the sautéed vegetables, sea salt, black pepper, garlic powder, and 1 tablespoon of the enchilada sauce.
4
Warm the corn tortillas in a dry skillet or microwave for a few seconds until they are soft and pliable.
5
Place a portion of the chicken mixture into the center of each tortilla, roll them up tightly, and place them seam-side down in a small baking dish.
6
Pour the remaining red enchilada sauce evenly over the tortillas and sprinkle with the shredded cheddar cheese.
7
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has completely melted.