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; 1.5 medium Corn tortillas; 0.5 cup Tomato puree; 0.5 oz Cheddar cheese; 0.5 cup Bell pepper; 0.25 cup Red onion; 1 tsp Olive oil; 1 tsp Chili powder; 0.5 tsp Cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Corn tortillas stuffed with tender chicken and sautéed peppers, smothered in a smoky red chili sauce and topped with melted cheddar.

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NUTRITION

Protein

46g

Fat

16.7g

Carbs

51.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1.5 medium Corn tortillas

0.5 cup Tomato puree

0.5 oz Cheddar cheese

0.5 cup Bell pepper

0.25 cup Red onion

1 tsp Olive oil

1 tsp Chili powder

0.5 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Poach the chicken breast in simmering water until cooked through, then shred with two forks.
2
Sauté the diced bell peppers and red onions in olive oil until they are tender and slightly charred.
3
Whisk together the tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper to create the sauce.
4
Combine the shredded chicken and sautéed vegetables with 2 tablespoons of the prepared red sauce.
5
Warm the corn tortillas, fill each with the chicken mixture, and roll them tightly before placing in a baking dish.
6
Pour the remaining sauce over the tortillas, sprinkle with cheddar cheese, and bake at 375°F until the cheese is bubbling.