Name: Chicken Enchiladas with Ancho Chili Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 2 medium 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; 0.25 cup Onion; 0.5 oz Cheddar cheese; 0.25 tbsp Avocado oil; 1 tbsp Fresh cilantro

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

Chicken Enchiladas with Ancho Chili Sauce

Tender shredded chicken wrapped in corn tortillas and baked under a smoky, velvety ancho chili sauce and a sprinkle of melted cheddar cheese.

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NUTRITION

Protein

53.0g

Fat

16.0g

Carbs

41.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 medium 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

0.25 cup Onion

0.5 oz Cheddar cheese

0.25 tbsp Avocado oil

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat oven to 375°F.
2
In a small bowl, whisk together tomato puree, ancho chili powder, ground cumin, garlic powder, sea salt, and black pepper to create the sauce.
3
Heat avocado oil in a skillet over medium heat and sauté diced onions until translucent.
4
Mix the sautéed onions with the shredded chicken and two tablespoons of the prepared sauce.
5
Warm the corn tortillas in a dry pan or microwave until pliable.
6
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a small baking dish.
7
Pour the remaining sauce over the tortillas and top with shredded cheddar cheese.
8
Bake for 15 minutes until the sauce is bubbling and the cheese is melted.
9
Garnish with fresh cilantro before serving.