YOUR SOLIN GENERATED RECIPE
Chicken and Cheese Enchiladas with Red Sauce
Tender shredded chicken and sautéed peppers are rolled into corn tortillas and baked under a blanket of smoky red sauce and bubbling melted cheese.
INGREDIENTS
5 oz chicken breast
2 small corn tortillas
0.5 cup red enchilada sauce
0.5 oz sharp cheddar cheese
0.25 cup red bell pepper
0.25 cup yellow onion
1 tsp avocado oil
0.25 tsp sea salt
0.25 tsp ground cumin
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the avocado oil in a skillet over medium heat and sauté the diced onion and red bell pepper until they are softened and slightly caramelized.
In a medium mixing bowl, combine the cooked shredded chicken breast, sautéed vegetables, sea salt, ground cumin, and 2 tablespoons of the red enchilada sauce.
Warm the corn tortillas for 15 seconds in the microwave or on a dry skillet until they are soft and pliable.
Spread a thin layer of enchilada sauce on the bottom of a small oven-safe baking dish.
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 enchilada sauce over the top of the tortillas and sprinkle evenly with the shredded sharp cheddar cheese.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has completely melted.
Garnish with fresh chopped cilantro before serving warm.