YOUR SOLIN GENERATED RECIPE
Chicken Enchiladas with Red Chili Sauce
Shredded chicken and sautéed peppers rolled into corn tortillas and baked in a zesty red chili sauce until the edges are perfectly crisp.
INGREDIENTS
4.5 oz chicken breast
2 medium corn tortillas
0.5 cup tomato puree
1 tsp chili powder
0.5 tsp cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 cup red bell pepper
0.25 cup yellow onion
0.25 oz sharp cheddar cheese
1 tsp extra virgin olive oil
PREPARATION
Preheat your oven to 375 °F and lightly grease a small oven-safe baking dish.
Heat the olive oil in a skillet over medium heat and sauté the diced onion and red bell pepper until they are soft and translucent.
In a small mixing bowl, whisk together the tomato puree, chili powder, cumin, garlic powder, and sea salt to create the red chili sauce.
Combine the shredded chicken breast with the sautéed vegetables and 2 tablespoons of the prepared red chili sauce.
Warm the corn tortillas in a dry pan or microwave for 10 seconds to make them pliable, then fill each with the chicken mixture and roll tightly.
Place the tortillas seam-side down in the baking dish, pour the remaining sauce over the top, and sprinkle with the shredded cheddar cheese.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese is beautifully melted.