YOUR SOLIN GENERATED RECIPE
Mexican Chicken Enchiladas with Red Chili Sauce
Tender shredded chicken and sautéed peppers rolled into corn tortillas, baked under a smoky red chili sauce and a sprinkle of melted, bubbly cheese.
INGREDIENTS
5 oz cooked shredded chicken breast
2 medium corn tortillas
0.5 cup red enchilada sauce
0.5 oz Monterey Jack cheese
0.25 cup red bell pepper
0.25 cup yellow onion
1 tsp extra virgin olive oil
0.25 tsp chili powder
0.25 tsp 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 (190°C).
Heat the olive oil in a small skillet over medium heat and sauté the diced onions and bell peppers until they are soft and translucent.
In a mixing bowl, combine the shredded chicken with the sautéed vegetables, chili powder, cumin, garlic powder, sea salt, and black pepper.
Lightly warm the corn tortillas in a dry pan for 30 seconds per side to make them pliable and prevent tearing.
Spread two tablespoons of the red enchilada sauce across the bottom of a small baking dish.
Place half of the chicken mixture into each tortilla, roll them tightly, and place them seam-side down in the prepared baking dish.
Pour the remaining red enchilada sauce over the top of the tortillas and sprinkle evenly with the Monterey Jack cheese.
Bake for 15 to 18 minutes until the sauce is bubbling and the cheese has completely melted.
Remove from the oven and garnish with fresh chopped cilantro before serving.