YOUR SOLIN GENERATED RECIPE
Mexican Chicken Enchiladas with Red Chili Sauce
Tender shredded chicken and sautéed onions rolled into corn tortillas and baked under a vibrant, smoky red chili sauce and melted cheese.
INGREDIENTS
5 oz Shredded chicken breast
3 small Corn tortillas
0.5 cup Red enchilada sauce
0.5 oz Monterey Jack cheese
0.25 cup White onion
1 whole Garlic clove
0 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Ground cumin
1 tbsp Fresh cilantro
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish with a touch of olive oil.
In a medium skillet over medium heat, add 1 teaspoon of olive oil and sauté the diced white onion until translucent, about 5 minutes.
Stir in the minced garlic and ground cumin, cooking for another 60 seconds until the spices become fragrant.
In a mixing bowl, combine the shredded chicken breast with the sautéed onion mixture, sea salt, and black pepper.
To prevent cracking, wrap the corn tortillas in a damp paper towel and microwave for 30 seconds until they are warm and pliable.
Lay each tortilla flat, place a portion of the chicken mixture in the center, roll tightly, and place seam-side down in the prepared baking dish.
Evenly pour the red enchilada sauce over the rolled tortillas and sprinkle with the shredded Monterey Jack cheese.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.
Remove from the oven and garnish with freshly chopped cilantro before serving.