YOUR SOLIN GENERATED RECIPE
Chicken and Cheese Enchiladas with Red Sauce
Corn tortillas filled with tender shredded chicken and sautéed peppers, baked in a vibrant red sauce and topped with a melt-in-your-mouth layer of sharp cheddar cheese.
INGREDIENTS
5 oz Cooked shredded chicken breast
2 small Corn tortillas
0.5 cup Red enchilada sauce
0.5 oz Shredded cheddar cheese
0.25 cup Diced red bell pepper
0.25 cup Diced yellow onion
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Chopped fresh cilantro
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the extra virgin olive oil in a small skillet over medium heat and sauté the diced bell peppers and onions with sea salt and black pepper until softened.
In a mixing bowl, combine the shredded chicken with the sautéed vegetables and 2 tablespoons of the red enchilada sauce to moisten the filling.
Warm the corn tortillas in a dry pan for 15 seconds per side or in the microwave for 15 seconds until they are soft and pliable.
Spread 2 tablespoons of the enchilada sauce across the bottom of a small oven-safe baking dish.
Place a portion of the chicken and vegetable mixture into each tortilla, roll them up tightly, and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce over the tortillas and sprinkle the shredded cheddar cheese evenly across the top.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has completely melted.
Remove from the oven and garnish with fresh chopped cilantro before serving.