YOUR SOLIN GENERATED RECIPE
Chicken Enchiladas with Red Chili Sauce
Tender shredded chicken and sautéed peppers rolled into corn tortillas and baked under a smoky red chili sauce with a sprinkle of sharp cheddar.
INGREDIENTS
4.5 oz chicken breast
2 medium corn tortillas
0.25 cup tomato puree
0.5 tsp chili powder
0.25 tsp ground cumin
0.25 tsp garlic powder
0.25 cup red bell pepper
0.25 cup yellow onion
0.5 oz sharp cheddar cheese
0.5 tsp extra virgin olive oil
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish.
In a skillet over medium heat, sauté the diced onion and bell pepper in olive oil until softened.
Add the shredded chicken breast to the skillet along with half of the chili powder, cumin, and garlic powder, stirring to combine.
In a small bowl, whisk together the tomato puree with the remaining spices, sea salt, and black pepper to create the sauce.
Briefly warm the corn tortillas 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, sprinkle with shredded cheddar cheese, and bake for 15 minutes until the cheese is melted and bubbly.