YOUR SOLIN GENERATED RECIPE
Chicken Enchiladas with Red Chili Sauce
Tender shredded chicken rolled into corn tortillas and baked under a vibrant red chili sauce and melted cheese for a savory, protein-packed meal.
INGREDIENTS
4 oz chicken breast
1 medium corn tortillas
0.25 cup red enchilada sauce
0.5 oz Monterey jack cheese
0.25 cup white onion
0.5 tsp avocado oil
0.25 tsp sea salt
0.25 tsp ground cumin
0.25 tsp chili powder
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 375°F (190°C).
Poach or pan-sear the chicken breast until cooked through, then shred it using two forks.
In a small skillet, heat the avocado oil over medium heat and sauté the diced white onion until translucent and soft.
In a mixing bowl, combine the shredded chicken, sautéed onion, sea salt, ground cumin, and chili powder.
Warm the corn tortillas in a dry skillet or microwave for 10 seconds to make them pliable.
Place a portion of the chicken mixture into each tortilla, roll them tightly, and place them seam-side down in a small baking dish.
Pour the red enchilada sauce evenly over the tortillas and sprinkle with the shredded Monterey Jack cheese.
Bake for 15-20 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.