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 Olive oil; 0.5 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 Red onion; 0.5 oz Sharp cheddar cheese; 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

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

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NUTRITION

Protein

52.5g

Fat

16.3g

Carbs

36.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

1 tsp Olive oil

0.5 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 Red onion

0.5 oz Sharp cheddar cheese

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F.
2
In a small saucepan over medium heat, whisk together the tomato puree, olive oil, ancho chili powder, cumin, garlic powder, sea salt, and black pepper, simmering for 5 minutes.
3
In a medium bowl, combine the cooked shredded chicken with the diced red onion and 2 tablespoons of the prepared ancho sauce.
4
Warm the corn tortillas in a dry skillet for 30 seconds per side until they are soft and pliable.
5
Place a portion of the chicken mixture into the center of each tortilla, roll them up tightly, and place them seam-side down in a small baking dish.
6
Pour the remaining sauce evenly over the top of the tortillas and sprinkle with the shredded cheddar cheese.
7
Bake for 15 minutes until the cheese is melted and the sauce is bubbling.
8
Garnish with fresh cilantro before serving warm.