YOUR SOLIN GENERATED RECIPE
Chicken Enchiladas with Red Chili Sauce
Shredded chicken and sautéed vegetables rolled into corn tortillas and baked with a vibrant, smoky red chili sauce. A dollop of cool Greek yogurt provides a creamy finish.
INGREDIENTS
4.5 oz cooked shredded chicken breast
2 medium corn tortillas
0.5 cup tomato puree
1 tsp chili powder
0.25 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 cup red onion
0.25 cup bell pepper
0.5 oz sharp cheddar cheese
0.25 cup nonfat Greek yogurt
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 375°F (190°C).
In a small mixing bowl, whisk together the tomato puree, chili powder, ground cumin, garlic powder, and sea salt to create a clean red chili sauce.
Place a non-stick skillet over medium heat and sauté the diced red onion and bell pepper until they are soft and slightly caramelized.
In a separate bowl, combine the shredded chicken breast with the sautéed vegetables and 2 tablespoons of the red chili sauce to moisten the filling.
Warm the corn tortillas in a dry pan or microwave for 15 seconds until they are soft and pliable.
Divide the chicken and vegetable mixture evenly between the two tortillas, roll them up tightly, and place them seam-side down in a small baking dish.
Pour the remaining red chili sauce over the top of the tortillas and sprinkle evenly with the shredded cheddar cheese.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese is melted and golden.
Remove from the oven and top with a dollop of Greek yogurt and a sprinkle of fresh cilantro before serving.