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; 0.25 cup red enchilada sauce; 0.5 oz Monterey Jack cheese; 0.25 cup white onion; 0.25 cup red bell pepper; 0.25 tsp sea salt; 0.25 tsp ground cumin; 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

Shredded chicken and sautéed peppers wrapped in corn tortillas and baked under a vibrant red chili sauce for a zesty and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.3g

Fat

12.1g

Carbs

39.3g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

0.25 cup red enchilada sauce

0.5 oz Monterey Jack cheese

0.25 cup white onion

0.25 cup red bell pepper

0.25 tsp sea salt

0.25 tsp ground cumin

0.25 tsp garlic powder

1 tbsp fresh cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.
2
Sauté the diced white onion and red bell pepper in a splash of water or vegetable broth until softened and fragrant.
3
In a medium bowl, combine the cooked shredded chicken breast with the sautéed vegetables, sea salt, ground cumin, garlic powder, and one tablespoon of the red enchilada sauce.
4
Briefly warm the corn tortillas in a dry skillet or microwave until pliable, then divide the chicken mixture evenly between them.
5
Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
6
Pour the remaining red enchilada sauce over the top and sprinkle with the Monterey Jack cheese.
7
Bake for 15 to 20 minutes until the sauce is bubbly and the cheese has melted beautifully.
8
Garnish with fresh cilantro before serving hot.