YOUR SOLIN GENERATED RECIPE
Shredded Chicken and Veggie Enchiladas with Zesty Chili Sauce
Enjoy these vibrant enchiladas filled with tender shredded chicken, a medley of colorful vegetables, and a zesty chili sauce that ties all the flavors together. With a comforting touch of melted cheese and lightly baked corn tortillas, this dish is both nutritious and satisfying for a wholesome dinner.
INGREDIENTS
3 oz shredded chicken breast
2 small corn tortillas
1/2 cup chopped red bell pepper
1/2 cup diced zucchini
1/4 cup chopped red onion
1/4 cup enchilada sauce
1/4 cup shredded cheddar cheese
1 tbsp zesty chili sauce
1 tbsp fresh lime juice
1 tsp chili powder
PREPARATION
Preheat your oven to 375°F.
In a mixing bowl, combine the shredded chicken with half of the enchilada sauce, chili powder, lime juice, and zesty chili sauce to infuse a burst of flavor.
In another bowl, toss together the chopped red bell pepper, diced zucchini, and red onion.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
Lay out the tortillas and evenly distribute the seasoned chicken and mixed veggies along the center of each.
Roll up the tortillas tightly to form enchiladas and place them seam-side down in a lightly greased baking dish.
Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with shredded cheddar cheese.
Bake in the preheated oven for 15-18 minutes, or until the cheese is melted and slightly bubbly.
Remove from the oven and garnish with an extra drizzle of zesty chili sauce if desired before serving.