YOUR SOLIN GENERATED RECIPE
Shredded chicken breast and corn tortilla strips baked in a zesty red enchilada sauce and topped with a sprinkle of melted sharp cheddar for a bubbly, golden finish.
INGREDIENTS
4.5 oz Cooked chicken breast
1.5 medium Corn tortillas
0.5 cup Red enchilada sauce
0.25 cup Diced green chiles
1 tbsp Shredded sharp cheddar cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp Fresh cilantro
PREPARATION
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the shredded cooked chicken breast with sea salt, black pepper, and garlic powder until evenly coated.
Slice the corn tortillas into one-inch wide strips.
Lightly coat the bottom of a small oven-safe baking dish with two tablespoons of the red enchilada sauce.
Place half of the tortilla strips in an even layer at the bottom of the dish.
Top the tortillas with half of the seasoned chicken and half of the diced green chiles.
Drizzle half of the remaining enchilada sauce over the chicken layer.
Repeat the process with the remaining tortilla strips, chicken, and green chiles, then pour the rest of the sauce over the top.
Evenly sprinkle the shredded sharp cheddar cheese over the final layer of sauce.
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.