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 tomato puree; 0.5 oz sharp cheddar cheese; 0.25 cup red onion; 0.5 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.13 tsp sea salt; 0.13 tsp black pepper; 0.5 tsp olive oil; 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

Tender shredded chicken and sautéed onions rolled into corn tortillas, baked under a vibrant red chili sauce and a sprinkle of melted sharp cheddar.

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NUTRITION

Protein

43.7g

Fat

13.8g

Carbs

39.4g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

0.5 oz sharp cheddar cheese

0.25 cup red onion

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

0.5 tsp olive oil

1 tbsp fresh cilantro

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PREPARATION

1
Preheat oven to 375°F.
2
Heat olive oil in a skillet over medium heat and sauté diced onion until translucent.
3
Stir in cooked shredded chicken, cumin, garlic powder, salt, and pepper until well combined.
4
In a small bowl, whisk tomato puree with chili powder to create the red sauce.
5
Lightly dip each tortilla into the sauce, fill with the chicken mixture, and roll tightly.
6
Place rolls seam-side down in a baking dish, top with remaining sauce and shredded cheese.
7
Bake for 15 minutes until the cheese is bubbly and the edges are slightly crisp.
8
Garnish with fresh cilantro before serving.