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 enchilada sauce; 0.25 cup Yellow onion; 0.25 cup Bell pepper; 0.5 oz Shredded sharp cheddar cheese; 1 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Ground cumin; 0.25 tsp Chili 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 breast and sautéed peppers rolled into corn tortillas and baked under a velvety red chili sauce with a light sprinkle of sharp cheddar cheese.

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NUTRITION

Protein

53.4g

Fat

19.8g

Carbs

47.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Cooked shredded chicken breast

2 small Corn tortillas

0.5 cup Red enchilada sauce

0.25 cup Yellow onion

0.25 cup Bell pepper

0.5 oz Shredded sharp cheddar cheese

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Ground cumin

0.25 tsp Chili powder

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat oven to 375°F.
2
Heat avocado oil in a skillet over medium heat and sauté the diced onion and bell pepper until softened.
3
In a bowl, toss the shredded chicken with the sautéed vegetables, sea salt, ground cumin, and chili powder.
4
Briefly warm the corn tortillas in a dry pan or microwave until flexible.
5
Divide the chicken mixture between the tortillas, roll them tightly, and place seam-side down in a small baking dish.
6
Pour the red enchilada sauce over the top and sprinkle with shredded cheddar cheese.
7
Bake for 15 minutes until the sauce is bubbling and the cheese has melted into a golden crust.
8
Garnish with fresh cilantro before serving.