YOUR SOLIN GENERATED RECIPE
Chicken Enchiladas with Red Chili Sauce
Oven-baked corn tortillas stuffed with juicy shredded chicken and crisp peppers, smothered in a zesty red chili sauce and finished with a light layer of melted cheese.
INGREDIENTS
5 oz Cooked shredded chicken breast
2 small Corn tortillas
0.5 cup Tomato puree
1 tsp Olive oil
0.25 cup Diced onion
0.25 cup Diced bell pepper
0.5 oz Shredded Monterey Jack cheese
0.5 tsp Chili powder
0.25 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.
In a small skillet over medium heat, add the olive oil and sauté the diced onion and bell pepper until softened, about 5 minutes.
In a medium bowl, combine the cooked shredded chicken, sautéed vegetables, half of the tomato puree, chili powder, cumin, garlic powder, salt, and pepper.
Warm the corn tortillas in a dry skillet or microwave for 15 seconds until pliable so they do not crack when rolling.
Divide the chicken mixture evenly between the two tortillas, roll them up tightly, and place them seam-side down in the prepared baking dish.
Pour the remaining tomato puree over the top of the enchiladas and sprinkle evenly with the shredded Monterey Jack cheese.
Bake for 15-20 minutes until the sauce is bubbly and the cheese has melted into a golden crust.
Remove from the oven and let rest for 5 minutes before serving to allow the flavors to meld.