YOUR SOLIN GENERATED RECIPE
Chicken Enchiladas with Red Chili Sauce
Tender shredded chicken and sautéed peppers rolled in corn tortillas, baked under a vibrant red chili sauce and finished with a sprinkle of creamy melted cheese.
INGREDIENTS
4.5 oz cooked chicken breast
0.5 cup red enchilada sauce
2 medium corn tortillas
0.5 oz Monterey Jack cheese
0.5 cup bell pepper
0.25 cup yellow onion
1 tsp olive oil
0.5 tsp ground cumin
0.5 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
2 tbsp plain Greek yogurt
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.
In a skillet over medium heat, add the olive oil and sauté the diced bell pepper and yellow onion until softened.
Stir the ground cumin, chili powder, sea salt, and black pepper into the vegetables.
In a medium bowl, combine the shredded chicken breast with the sautéed vegetables and 2 tablespoons of the red enchilada sauce.
Warm the corn tortillas in a dry pan for 30 seconds per side until pliable and easy to roll.
Divide the chicken mixture evenly between the two tortillas, roll them up tightly, and place them seam-side down in the baking dish.
Pour the remaining red enchilada sauce over the tortillas and sprinkle evenly with the Monterey Jack cheese.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has completely melted.
Top with a dollop of plain Greek yogurt and fresh cilantro before serving warm.