YOUR SOLIN GENERATED RECIPE
Chicken Enchiladas with Red Chili Sauce
Baked corn tortillas filled with tender shredded chicken and sautéed peppers, finished under a blanket of smoky red chili sauce and melted sharp cheddar.
INGREDIENTS
4.5 oz shredded chicken breast
2 medium corn tortillas
0.5 cup red enchilada sauce
0.5 oz shredded sharp cheddar cheese
0.25 cup yellow onion
0.25 cup bell pepper
0.25 tsp avocado oil
0.25 tsp sea salt
0.25 tsp ground cumin
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Heat the avocado oil in a medium skillet over medium heat and sauté the diced onion and bell pepper until they are soft and fragrant.
Add the shredded chicken, sea salt, and ground cumin to the skillet, stirring well to combine and warm the protein through.
Briefly warm the corn tortillas in a dry pan or wrapped in a damp paper towel in the microwave 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 sauce, fill with the chicken and pepper mixture, and roll tightly.
Place the rolled tortillas seam-side down in the dish, then pour the remaining sauce over the top.
Sprinkle the shredded sharp cheddar cheese evenly over the enchiladas.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.
Garnish with fresh chopped cilantro and serve immediately.