YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchiladas with Zesty Sauce
Tender shredded chicken and sautéed peppers wrapped in corn tortillas and smothered in a velvety, zesty sauce before being baked to bubbly perfection.
INGREDIENTS
0.5 tsp olive oil
0.25 cup yellow onion
0.25 cup green bell pepper
4 oz cooked shredded chicken breast
0.25 cup non-fat Greek yogurt
0.5 tsp garlic powder
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
2 medium corn tortillas
0.5 cup red enchilada sauce
0.5 oz shredded pepper jack cheese
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the olive oil in a small skillet over medium heat and sauté the diced onion and green bell pepper until they are soft and translucent.
In a medium mixing bowl, combine the shredded chicken, Greek yogurt, sautéed vegetables, garlic powder, cumin, sea salt, and black pepper until well incorporated.
Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to ensure they are soft and pliable for rolling.
Divide the chicken mixture evenly between the two tortillas, roll them up tightly, and place them seam-side down in a small oven-safe baking dish.
Pour the red enchilada sauce evenly over the rolled tortillas and sprinkle with the shredded pepper jack cheese.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted and turned slightly golden.