YOUR SOLIN GENERATED RECIPE
Chicken Enchiladas with Red Chili Sauce
Corn tortillas filled with spiced shredded chicken and onions, baked in a savory red chili sauce until the cheese is perfectly melted and bubbly.
INGREDIENTS
4 oz Chicken breast
2 medium Corn tortillas
0.5 cup Red enchilada sauce
0.5 oz Sharp cheddar cheese
0.25 cup Red onion
1 tbsp Fresh cilantro
2 tbsp Plain Greek yogurt
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tsp Avocado oil
PREPARATION
Preheat your oven to 375°F (190°C).
In a medium bowl, combine the shredded cooked chicken breast with avocado oil, sea salt, black pepper, and garlic powder until well coated.
Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until soft and pliable.
Pour a small amount of the red enchilada sauce into the bottom of a small baking dish to prevent sticking.
Dip each tortilla into the remaining enchilada sauce, then lay it flat and fill with the seasoned chicken and half of the diced red onions.
Roll the tortillas tightly and place them seam-side down in the baking dish.
Top the rolled tortillas with the remaining sauce and sprinkle the shredded cheddar cheese evenly over the top.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted completely.
Garnish with a dollop of plain Greek yogurt, the remaining red onions, and fresh cilantro before serving.