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 medium corn tortillas; 0.5 cup tomato puree; 0.25 oz cheddar cheese; 1 tsp olive oil; 0.5 tsp chili powder; 0.25 tsp cumin; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.13 tsp sea salt; 0.13 tsp black pepper; 1 tbsp fresh cilantro; 0.25 cup white onion

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 chicken enchiladas featuring tender shredded meat wrapped in corn tortillas and smothered in a vibrant, smoky red chili sauce until bubbly.

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NUTRITION

Protein

34.3g

Fat

11.0g

Carbs

42.6g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

0.25 oz cheddar cheese

1 tsp olive oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

0.25 cup white onion

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PREPARATION

1
Preheat oven to 375°F.
2
In a small saucepan, heat olive oil over medium heat, then whisk in chili powder, cumin, garlic powder, onion powder, salt, and pepper.
3
Stir in tomato puree and simmer for 5 minutes to allow flavors to meld into a smoky sauce.
4
Place the cooked shredded chicken in a bowl and toss with 2 tablespoons of the prepared red sauce and half of the diced white onions.
5
Briefly warm the corn tortillas in a dry skillet until pliable.
6
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a small baking dish.
7
Pour the remaining red sauce over the tortillas and sprinkle with shredded cheddar cheese.
8
Bake for 15 minutes until the cheese is melted and the sauce is bubbly.
9
Garnish with fresh cilantro and the remaining diced onions before serving.