Name: Chicken Enchiladas with Red Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 2 small corn tortillas; 0.5 cup red enchilada sauce; 0.25 oz sharp cheddar cheese; 2 tbsp plain Greek yogurt; 1 tsp extra virgin olive oil; 0.25 cup red onion; 0.25 cup bell pepper; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh cilantro

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 Sauce

Baked corn tortillas filled with shredded chicken and sautéed peppers, finished with a smoky red sauce and a velvety layer of melted cheese.

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NUTRITION

Protein

44.7g

Fat

15.6g

Carbs

43.6g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 small corn tortillas

0.5 cup red enchilada sauce

0.25 oz sharp cheddar cheese

2 tbsp plain Greek yogurt

1 tsp extra virgin olive oil

0.25 cup red onion

0.25 cup bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

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PREPARATION

1
Preheat oven to 375°F (190°C).
2
Heat olive oil in a skillet over medium heat and sauté onions and bell peppers until softened.
3
Stir in the shredded chicken, sea salt, black pepper, and garlic powder until well combined and fragrant.
4
Warm the corn tortillas slightly in a dry pan or microwave to make them pliable.
5
Spread a thin layer of enchilada sauce on the bottom of a small baking dish.
6
Fill each tortilla with the chicken and pepper mixture, roll tightly, and place seam-side down in the dish.
7
Pour the remaining enchilada sauce over the tortillas and sprinkle with shredded cheddar cheese.
8
Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted.
9
Top with a dollop of Greek yogurt and fresh cilantro before serving.