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 Ground cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 cup Yellow onion; 0.25 cup Bell pepper; 1 tbsp Sharp cheddar cheese; 1 tsp Extra virgin olive oil

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

Shredded chicken and peppers baked inside corn tortillas, smothered in a vibrant, smoky red chili sauce and finished with a light sprinkle of sharp cheese.

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NUTRITION

Protein

53.6g

Fat

18.6g

Carbs

45.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 whole Corn tortillas

0.5 cup Tomato puree

1 tsp 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 Yellow onion

0.25 cup Bell pepper

1 tbsp Sharp cheddar cheese

1 tsp Extra virgin olive oil

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small baking dish.
2
In a small saucepan over low heat, whisk together the tomato puree, chili powder, ground cumin, garlic powder, sea salt, and black pepper; simmer for 5 minutes to develop the flavors.
3
Heat the olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until they are soft and slightly caramelized.
4
Add the shredded chicken to the skillet along with 2 tablespoons of the prepared red chili sauce to keep the meat moist and flavorful.
5
Briefly warm the corn tortillas in a dry pan or microwave to make them pliable, then fill each with the chicken and vegetable mixture.
6
Roll the tortillas tightly and place them seam-side down in the baking dish.
7
Pour the remaining red chili sauce over the top, sprinkle with the shredded cheddar cheese, and bake for 10 to 12 minutes until the cheese is melted and bubbly.