YOUR SOLIN GENERATED RECIPE
Chili-Spiced Shredded Chicken Enchiladas
Enjoy warm enchiladas filled with tender, shredded chicken that’s been seasoned with a blend of chili spices. Wrapped in soft corn tortillas and smothered in a homemade enchilada sauce, this dish is brightened up with crisp red bell peppers, onions, and a sprinkle of fresh cilantro with a squeeze of lime for a tangy finish.
INGREDIENTS
4 oz Chicken Breast (shredded)
2 Corn Tortillas
1/4 cup Enchilada Sauce
1/4 cup diced Red Bell Pepper
1/4 cup diced Onion
1/2 tsp Chili Powder
1/4 tsp Ground Cumin
1/4 tsp Garlic Powder
1 tbsp Fresh Cilantro (chopped)
1 Lime Wedge
PREPARATION
Preheat your oven to 375°F.
In a bowl, mix the shredded chicken with chili powder, ground cumin, garlic powder, and a pinch of salt if desired.
Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
Place an even layer of the seasoned chicken on each tortilla, then sprinkle with diced red bell pepper and onion.
Roll up the tortillas tightly and place them seam-side down in a baking dish.
Pour the enchilada sauce evenly over the rolled tortillas.
Bake in the preheated oven for 15-20 minutes until heated through and the flavors meld together.
Garnish with fresh chopped cilantro and squeeze a lime wedge over the top before serving.