YOUR SOLIN GENERATED RECIPE
Chicken Enchiladas with Red Chili Sauce
Shredded chicken breast and sautéed peppers rolled into corn tortillas and baked under a smoky red chili sauce with a melt-in-your-mouth cheese finish.
INGREDIENTS
5 oz Cooked shredded chicken breast
2 medium Corn tortillas
0.5 cup Red enchilada sauce
0.5 oz Shredded cheddar cheese
0.25 cup Diced white onion
0.25 cup Diced bell pepper
1 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp Chopped fresh cilantro
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish with a touch of olive oil.
Heat the olive oil in a skillet over medium heat and sauté the diced onions and bell peppers until they are softened and fragrant.
Add the shredded chicken to the skillet along with the sea salt, black pepper, and garlic powder, stirring until the mixture is well combined and heated through.
Warm the corn tortillas in a dry pan or microwave for about 15 seconds until they are soft and pliable.
Spread a thin layer of red enchilada sauce on the bottom of the baking dish, then dip each tortilla lightly into the remaining sauce.
Fill each tortilla with the chicken and pepper mixture, roll them up tightly, and place them seam-side down in the baking dish.
Pour the remaining sauce over the top of the tortillas and sprinkle evenly with the shredded cheddar cheese.
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.