YOUR SOLIN GENERATED RECIPE
Chicken Enchiladas with Red Chili Sauce
Shredded chicken breast and sautéed onions rolled into warm corn tortillas and baked under a vibrant, smoky red chili sauce and melted sharp cheddar.
INGREDIENTS
4 oz Chicken breast
2 medium Corn tortillas
0.5 cup Red enchilada sauce
0.5 oz Sharp cheddar cheese
0.25 cup Yellow onion
0.5 tsp Avocado oil
0.25 tsp Chili powder
0.25 tsp Cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.
Heat the avocado oil in a skillet over medium heat and sauté the diced yellow onion until it becomes translucent and fragrant.
Add the shredded cooked chicken breast to the skillet along with the chili powder, cumin, sea salt, and black pepper, tossing until well combined.
Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until they are soft and pliable.
Spread a thin layer of red enchilada sauce on the bottom of the baking dish.
Dip each tortilla into the remaining enchilada sauce, fill the center with the chicken and onion mixture, and roll tightly.
Place the enchiladas seam-side down in the baking dish and pour the remaining sauce over the top.
Sprinkle the shredded sharp cheddar cheese evenly over the sauce and bake for 15 minutes until the cheese is melted and bubbly.
Remove from the oven and garnish with fresh chopped cilantro before serving.