YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchiladas with Zesty Sauce
Shredded chicken breast and sautéed peppers are rolled into corn tortillas and baked under a velvety, zesty sauce for a comforting and savory meal.
INGREDIENTS
4 oz chicken breast
2 medium corn tortillas
0.25 cup plain Greek yogurt
0.5 cup red enchilada sauce
0.25 cup green bell pepper
0.25 cup red onion
1 oz Monterey Jack cheese
0.5 tsp ground cumin
0.5 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
0 tsp olive oil
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish.
Heat the olive oil in a skillet over medium heat and sauté the diced red onion and green bell pepper until softened.
In a medium bowl, combine the cooked shredded chicken breast, plain Greek yogurt, ground cumin, chili powder, sea salt, and black pepper.
Spread 2 tablespoons of the red enchilada sauce across the bottom of the prepared baking dish.
Warm the corn tortillas slightly to prevent cracking, then fill each with the chicken and vegetable mixture.
Roll the tortillas tightly and place them seam-side down in the baking dish.
Pour the remaining red enchilada sauce over the top and sprinkle evenly with the shredded Monterey Jack cheese.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.