YOUR SOLIN GENERATED RECIPE
Chicken Enchiladas with Red Chili Sauce
Shredded chicken breast and sautéed vegetables rolled into soft corn tortillas, smothered in a vibrant, smoky red chili sauce and finished with a sprinkle of melted sharp cheddar.
INGREDIENTS
5 oz chicken breast
2 medium corn tortillas
0.5 cup tomato puree
1 tsp chili powder
0.5 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.5 oz sharp cheddar cheese
0.25 cup red bell pepper
0.25 cup white onion
0.5 tsp extra virgin olive oil
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 375°F (190°C).
In a small skillet, heat the olive oil over medium heat and sauté the diced onion and red bell pepper until they are softened and fragrant.
In a small mixing bowl, whisk together the tomato puree, chili powder, ground cumin, garlic powder, onion powder, and sea salt to create the red chili sauce.
Place the cooked shredded chicken in a bowl and toss with 2 tablespoons of the prepared red chili sauce and the sautéed vegetables.
Warm the corn tortillas briefly in a dry pan or microwave for 10 seconds to make them pliable.
Divide the chicken and vegetable mixture evenly between the two tortillas, roll them up tightly, and place them seam-side down in a small baking dish.
Pour the remaining red chili sauce over the top of the tortillas and sprinkle evenly with the shredded sharp cheddar cheese.
Bake for 15 minutes until the sauce is bubbly and the cheese has completely melted.
Remove from the oven and garnish with fresh chopped cilantro before serving.