Name: Mexican Chicken Enchiladas with Ancho Chili Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked chicken breast; 2 small corn tortillas; 0.5 cup tomato puree; 1 tsp ancho chili powder; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 oz sharp cheddar cheese; 2 tbsp plain Greek yogurt; 1 tbsp fresh cilantro; 1 tsp olive oil

Mexican Chicken Enchiladas with Ancho Chili Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Mexican Chicken Enchiladas with Ancho Chili Sauce

Shredded chicken wrapped in corn tortillas and baked in a rich, smoky ancho chili sauce until the cheese is perfectly bubbly and golden.

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NUTRITION

Protein

46.5g

Fat

17.6g

Carbs

36.0g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked chicken breast

2 small corn tortillas

0.5 cup tomato puree

1 tsp ancho chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 oz sharp cheddar cheese

2 tbsp plain Greek yogurt

1 tbsp fresh cilantro

1 tsp olive oil

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PREPARATION

1
Preheat oven to 375°F.
2
In a small saucepan over medium heat, whisk together olive oil, tomato puree, ancho chili powder, cumin, garlic powder, sea salt, and black pepper.
3
Simmer the sauce for 5 minutes until the flavors meld and the mixture thickens slightly.
4
Dip each corn tortilla into the sauce to coat, then fill with shredded chicken and roll tightly.
5
Place the tortillas seam-side down in a baking dish and pour the remaining sauce over the top.
6
Sprinkle with shredded cheddar cheese and bake for 15 minutes until the sauce is bubbling.
7
Garnish with a dollop of Greek yogurt and fresh cilantro before serving.