YOUR SOLIN GENERATED RECIPE
Clean-Eating Chicken Enchiladas with Smoky Red Sauce
Baked shredded chicken and sautéed peppers wrapped in corn tortillas, smothered in a smoky red sauce until the cheese is bubbly and golden.
INGREDIENTS
4.5 oz Chicken breast
2 medium Corn tortillas
0.5 cup Red enchilada sauce
0.5 oz Sharp cheddar cheese
0.25 cup Red bell pepper
0.25 cup Yellow onion
1 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp Fresh cilantro
PREPARATION
Preheat oven to 375°F and lightly grease a small baking dish.
Heat olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until softened.
In a bowl, combine the shredded chicken, sautéed vegetables, garlic powder, sea salt, black pepper, and 2 tablespoons of the enchilada sauce.
Briefly warm the corn tortillas in a dry skillet or microwave to make them pliable.
Distribute the chicken mixture evenly between the tortillas, roll them up tightly, and place them seam-side down in the baking dish.
Pour the remaining enchilada 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 has melted.
Remove from the oven and garnish with fresh chopped cilantro before serving.