YOUR SOLIN GENERATED RECIPE
Chicken Enchiladas with Red Chili Sauce
Tender shredded chicken and sautéed peppers rolled into corn tortillas and baked under a vibrant, smoky red chili sauce until the cheese is perfectly melted and bubbly.
INGREDIENTS
4 oz Chicken breast
2 small Corn tortillas
0.5 cup Tomato puree
1 tsp Chili powder
0.5 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 cup Yellow onion
0.25 cup Red bell pepper
1 oz Monterey Jack cheese
1 tsp Extra virgin olive oil
1 tbsp Fresh cilantro
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish.
Heat the olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until they are soft and fragrant.
In a small bowl, whisk together the tomato puree, chili powder, ground cumin, garlic powder, and sea salt to create the red chili sauce.
Combine the shredded chicken breast with 2 tablespoons of the prepared sauce and the sautéed vegetables in a mixing bowl.
Warm the corn tortillas slightly to make them pliable, then dip each one into the sauce to coat both sides.
Fill each tortilla with the chicken and vegetable mixture, roll tightly, and place seam-side down in the baking dish.
Pour the remaining sauce over the top of the enchiladas and sprinkle evenly with the shredded Monterey Jack cheese.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese is golden, then garnish with fresh cilantro before serving.