Name: Chicken Enchiladas with Red Chili Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 2 medium Corn tortillas; 0.25 cup Tomato puree; 0.5 tsp Avocado oil; 1 tsp Chili powder; 0.5 tsp Ground cumin; 0.25 tsp Garlic powder; 0.25 cup Yellow onion; 0.25 cup Red bell pepper; 0.25 oz Cheddar cheese; 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

Baked corn tortillas rolled with tender shredded chicken and sautéed peppers, smothered in a vibrant red chili sauce and finished with a sprinkle of sharp cheddar cheese.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.7g

Fat

12.3g

Carbs

42.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

2 medium Corn tortillas

0.25 cup Tomato puree

0.5 tsp Avocado oil

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 cup Yellow onion

0.25 cup Red bell pepper

0.25 oz Cheddar cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F and lightly grease a small baking dish with a touch of avocado oil.
2
Poach the chicken breast in simmering water for 12 minutes until cooked through, then shred it finely with two forks.
3
Sauté the diced onion and red bell pepper in avocado oil over medium heat until they are soft and aromatic.
4
In a small bowl, whisk together the tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper to create the sauce.
5
Warm the corn tortillas slightly, dip each into the red chili sauce, fill with the shredded chicken and sautéed vegetables, and roll tightly.
6
Place the rolls seam-side down in the dish, top with the remaining sauce and shredded cheddar, and bake for 15 minutes until the cheese is melted and bubbly.