YOUR SOLIN GENERATED RECIPE
Baked Chicken Enchiladas with Chipotle Sauce
Enjoy a savory twist on classic enchiladas featuring tender baked chicken enveloped in warm corn tortillas, draped in a smoky chipotle tomato sauce, and lightly topped with melty cheddar cheese. This dish balances vibrant spices with hearty protein, making it a satisfying and nutritious meal.
INGREDIENTS
4 oz Chicken Breast
2 Corn Tortillas
1/4 cup Shredded Cheddar Cheese
1/4 cup Chipotle Tomato Sauce
2 tbsp Diced Red Onion
1 clove Garlic
2 tbsp Chopped Cilantro
PREPARATION
Preheat your oven to 375°F (190°C).
Season the chicken breast with salt, pepper, and a hint of garlic. Bake for 20-25 minutes or until cooked through. Allow to cool slightly and then shred the meat.
In a small pan, sauté the diced red onion and minced garlic until softened, then mix in the shredded chicken and chopped cilantro.
Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
Fill each tortilla with a portion of the shredded chicken mixture and a sprinkle of cheddar cheese, then roll them tightly.
Place the rolled enchiladas in a baking dish, pour the chipotle tomato sauce evenly over the top, and add a light extra sprinkle of cheese if desired.
Bake in the oven for an additional 10 minutes until the cheese has melted and the sauce is bubbling.
Serve hot and enjoy your balanced, flavorful meal.