YOUR SOLIN GENERATED RECIPE
Chicken Enchiladas with Red Chili Sauce
Baked corn tortillas filled with spiced chicken and peppers, smothered in a smoky red enchilada sauce and melted cheese.
INGREDIENTS
4 oz Chicken breast
2 small Corn tortillas
0.25 cup Red enchilada sauce
0.5 oz Sharp cheddar cheese
0.25 cup Plain Greek yogurt
0.25 cup Yellow onion
0.25 cup Green bell pepper
1 tsp Extra virgin olive oil
0.25 tsp Chili powder
0.25 tsp Ground cumin
0.25 tsp Garlic powder
0.13 tsp Sea salt
0.13 tsp Black pepper
1 tbsp Fresh cilantro
PREPARATION
Preheat your oven to 375°F.
Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until they are softened and fragrant.
Add the chicken breast to the skillet, seasoning it with chili powder, cumin, garlic powder, sea salt, and black pepper, then cook until the chicken is golden and fully cooked.
Shred the cooked chicken using two forks and mix it with one tablespoon of the red enchilada sauce to keep it moist.
Briefly warm the corn tortillas in a dry pan or the microwave for 15 seconds to make them pliable and prevent cracking.
Place a portion of the chicken and pepper mixture into the center of each tortilla, roll them tightly, and place them seam-side down in a small baking dish.
Pour the remaining red enchilada sauce evenly over the top of the rolled tortillas and sprinkle with the shredded cheddar cheese.
Bake for 15 minutes until the sauce is bubbling and the cheese has completely melted.
Serve the enchiladas hot, topped with a dollop of Greek yogurt as a protein-rich sour cream alternative and a sprinkle of fresh cilantro.