YOUR SOLIN GENERATED RECIPE
Shredded chicken and corn tortillas layered with a zesty red sauce and melted cheese, baked until the edges are golden and bubbly.
INGREDIENTS
4 oz cooked shredded chicken breast
2 whole small corn tortillas
0.5 cup red enchilada sauce
0.25 cup shredded Monterey Jack cheese
0.25 cup diced green bell pepper
0.25 cup diced red onion
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
0 tsp avocado oil
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of oil.
Heat the avocado oil in a skillet over medium heat and sauté the diced green bell pepper and red onion until they are softened and fragrant.
In a mixing bowl, combine the cooked shredded chicken breast with the dried oregano, sea salt, black pepper, and two tablespoons of the enchilada sauce.
Cut the small corn tortillas into one-inch strips or bite-sized squares to create the bake layers.
Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish, then layer half of the tortilla pieces followed by the chicken and vegetable mixture.
Top with the remaining tortilla pieces, pour the rest of the enchilada sauce evenly over the top, and sprinkle with the shredded Monterey Jack cheese.
Bake for 15 to 20 minutes until the sauce is bubbly and the cheese has melted into a beautiful golden crust.