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 chicken breast; 2 whole corn tortillas; 0.5 cup tomato puree; 1 tsp chili powder; 0.25 tsp cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 cup red onion; 0.25 cup bell pepper; 0.5 oz sharp cheddar cheese; 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 peppers rolled into corn tortillas and baked under a vibrant, smoky red chili sauce for a zesty and satisfying meal.

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NUTRITION

Protein

41.0g

Fat

10.8g

Carbs

42.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 whole corn tortillas

0.5 cup tomato puree

1 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 cup red onion

0.25 cup bell pepper

0.5 oz sharp cheddar cheese

1 tbsp fresh cilantro

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PREPARATION

1
Cook the chicken breast in simmering water for 12 minutes until opaque, then shred with two forks.
2
Preheat oven to 375°F.
3
In a small bowl, whisk tomato puree, chili powder, cumin, garlic powder, and sea salt to create the red chili sauce.
4
Sauté diced onions and bell peppers in a non-stick skillet until softened.
5
Mix shredded chicken with 2 tablespoons of the red chili sauce and the sautéed vegetables.
6
Briefly warm corn tortillas in a dry skillet to make them pliable.
7
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a baking dish.
8
Pour the remaining red chili sauce over the tortillas and sprinkle with shredded cheddar cheese.
9
Bake for 15 minutes until the sauce is bubbly and the cheese has melted.
10
Garnish with fresh cilantro before serving.