YOUR SOLIN GENERATED RECIPE
Chicken Enchiladas with Zesty Red Chili Sauce
Savor these vibrant chicken enchiladas layered with tender, seasoned chicken wrapped in soft corn tortillas, smothered in a homemade zesty red chili sauce, and finished with a sprinkle of low-fat cheddar for a delicious and balanced meal.
INGREDIENTS
4 ounces Chicken Breast
2 Corn Tortillas
1/4 cup Zesty Red Chili Sauce
1 ounce Low-Fat Cheddar Cheese (Shredded)
2 tablespoons Fresh Cilantro
PREPARATION
Preheat a non-stick skillet over medium heat. Season the chicken breast with your favorite spices such as cumin, garlic powder, and a pinch of salt.
Cook the chicken breast in the skillet until fully cooked through, about 6-8 minutes per side. Remove and slice into thin strips.
Warm the corn tortillas in a separate dry skillet for about 20-30 seconds on each side until soft and pliable.
Spoon a small amount of the zesty red chili sauce over each tortilla, add chopped chicken strips, and sprinkle with low-fat cheddar cheese.
Roll the tortillas to form enchiladas and place them in a baking dish. Drizzle the remaining red chili sauce on top and sprinkle with fresh cilantro.
Bake in an oven preheated to 375°F for 8-10 minutes or until the cheese is slightly melted and the dish is heated through.
Serve hot and enjoy your delicious, balanced meal.