YOUR SOLIN GENERATED RECIPE
Baked Chipotle Chicken Enchiladas
Enjoy a healthy twist on a classic dish with these Baked Chipotle Chicken Enchiladas. Tender shredded chicken, infused with smoky chipotle and wrapped in soft corn tortillas, is baked under a light blanket of enchilada sauce and sprinkled with low-fat cheese. The mix of sautéed onions and bell peppers adds a delightful crunch and aromatic flavor to every bite.
INGREDIENTS
4 oz Chicken Breast
2 Corn Tortillas
1/4 cup Low-Fat Shredded Cheddar Cheese
1/4 cup Enchilada Sauce
1/4 cup Chopped Onion
1/4 cup Chopped Bell Pepper
1/2 tsp Chipotle Pepper in Adobo
1 tsp Olive Oil
PREPARATION
Preheat your oven to 375°F.
In a skillet, warm the olive oil over medium heat and sauté the chopped onions and bell peppers until softened, about 3-4 minutes.
Add the diced chicken breast to the skillet along with the chipotle pepper in adobo. Sauté until the chicken is cooked through and lightly browned, about 5-6 minutes. If needed, shred the cooked chicken.
Lightly warm the corn tortillas to make them pliable. Spoon an even layer of the chicken and veggie mixture onto each tortilla, roll them up, and place them seam side down in a small baking dish.
Pour the enchilada sauce evenly over the rolled tortillas, then sprinkle the low-fat shredded cheese on top.
Bake in the preheated oven for 15-20 minutes until the sauce is bubbling and the cheese has melted.
Let cool slightly before serving. Enjoy your balanced and flavorful Baked Chipotle Chicken Enchiladas!