YOUR SOLIN GENERATED RECIPE
Chicken Enchiladas with Red Chili Sauce
Corn tortillas rolled with tender shredded chicken and baked in a vibrant, smoky red chili sauce topped with a melt-in-your-mouth layer of Monterey Jack cheese.
INGREDIENTS
2.25 oz Cooked chicken breast
2 medium Corn tortillas
0.5 cup Tomato puree
0.25 cup Chicken bone broth
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 Monterey Jack cheese
0.25 cup White onion
1 tbsp Fresh cilantro
0.5 tsp Avocado oil
PREPARATION
Preheat your oven to 375°F (190°C).
In a small saucepan over medium heat, whisk together the tomato puree, chicken bone broth, chili powder, ground cumin, garlic powder, onion powder, and sea salt.
Simmer the sauce for 5 minutes until slightly thickened, then remove from heat.
In a separate bowl, toss the shredded cooked chicken breast with 2 tablespoons of the prepared red chili sauce and the diced white onion.
Lightly brush both sides of the corn tortillas with avocado oil and warm them in a skillet for 30 seconds per side until pliable.
Place a portion of the chicken mixture into the center of each tortilla, roll tightly, and place seam-side down in a small baking dish.
Pour the remaining red chili sauce evenly over the tortillas and sprinkle with the shredded Monterey Jack cheese.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has completely melted.
Remove from the oven and garnish with fresh cilantro before serving hot.