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 chili sauce; 0.5 oz shredded cheddar cheese; 0.25 cup diced yellow onion; 0.25 cup diced bell pepper; 0 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 chicken breast and peppers rolled into corn tortillas and topped with a smoky red chili sauce and melted cheddar for a vibrant, zesty finish.

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NUTRITION

Protein

53.5g

Fat

13.0g

Carbs

56.9g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked shredded chicken breast

2 small corn tortillas

0.5 cup red chili sauce

0.5 oz shredded cheddar cheese

0.25 cup diced yellow onion

0.25 cup diced bell pepper

0 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 oven to 375°F and lightly grease a small baking dish.
2
Sauté onion and bell pepper in olive oil over medium heat until softened.
3
Combine shredded chicken with sautéed vegetables, salt, pepper, and garlic powder in a bowl.
4
Warm corn tortillas briefly to make them pliable, then fill each with the chicken mixture.
5
Roll the tortillas tightly and place seam-side down in the baking dish.
6
Pour red chili sauce over the top and sprinkle with shredded cheddar cheese.
7
Bake for 15-20 minutes until the cheese is bubbly and the sauce is hot.
8
Garnish with fresh cilantro before serving.