Chicken Enchiladas with Ancho Chili Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken Enchiladas with Ancho Chili Sauce

YOUR SOLIN GENERATED RECIPE

Chicken Enchiladas with Ancho Chili Sauce

Corn tortillas filled with tender shredded chicken and aromatic spices, smothered in a smoky ancho chili sauce and baked until the cheese is perfectly bubbly.

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NUTRITION

440kcal
Protein
44.7g
Fat
11.2g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

4 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 Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Low-sodium chicken broth

0.5 oz Sharp cheddar cheese

0.25 cup Red onion

1 tbsp Fresh cilantro

0.25 whole Lime

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PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

    In a small saucepan, whisk together tomato puree, chicken broth, ancho chili powder, cumin, garlic powder, onion powder, salt, and pepper over medium heat until simmering.

  • 3

    Place shredded chicken in a bowl and toss with 2 tablespoons of the prepared sauce.

  • 4

    Warm the corn tortillas in a dry skillet or microwave for 15 seconds until pliable.

  • 5

    Spread a thin layer of sauce on the bottom of a small baking dish.

  • 6

    Fill each tortilla with the chicken mixture and diced onions, roll tightly, and place seam-side down in the dish.

  • 7

    Pour the remaining 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

    Garnish with fresh cilantro and a squeeze of lime before serving.

Chicken Enchiladas with Ancho Chili Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken Enchiladas with Ancho Chili Sauce

YOUR SOLIN GENERATED RECIPE

Chicken Enchiladas with Ancho Chili Sauce

Corn tortillas filled with tender shredded chicken and aromatic spices, smothered in a smoky ancho chili sauce and baked until the cheese is perfectly bubbly.

NUTRITION

440kcal
Protein
44.7g
Fat
11.2g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

4 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 Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Low-sodium chicken broth

0.5 oz Sharp cheddar cheese

0.25 cup Red onion

1 tbsp Fresh cilantro

0.25 whole Lime

PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

    In a small saucepan, whisk together tomato puree, chicken broth, ancho chili powder, cumin, garlic powder, onion powder, salt, and pepper over medium heat until simmering.

  • 3

    Place shredded chicken in a bowl and toss with 2 tablespoons of the prepared sauce.

  • 4

    Warm the corn tortillas in a dry skillet or microwave for 15 seconds until pliable.

  • 5

    Spread a thin layer of sauce on the bottom of a small baking dish.

  • 6

    Fill each tortilla with the chicken mixture and diced onions, roll tightly, and place seam-side down in the dish.

  • 7

    Pour the remaining 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

    Garnish with fresh cilantro and a squeeze of lime before serving.