YOUR SOLIN GENERATED RECIPE
Chicken Enchiladas with Red Sauce
Corn tortillas rolled with tender shredded chicken and sautéed peppers, baked in a vibrant red sauce until bubbling and topped with a cool dollop of yogurt.
INGREDIENTS
5 oz Chicken breast
2 whole Corn tortillas
0.5 cup Red enchilada sauce
0.25 cup White onion
0.25 cup Bell pepper
0.5 oz Sharp cheddar cheese
2 tbsp Nonfat Greek yogurt
1 tbsp Fresh cilantro
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0 tsp Avocado oil
PREPARATION
Preheat your oven to 375°F (190°C).
In a skillet over medium heat, add avocado oil and sauté the diced white onion and bell pepper until softened.
In a medium bowl, combine the cooked shredded chicken breast with the sautéed vegetables, sea salt, black pepper, and garlic powder.
Warm the corn tortillas in the microwave for 20 seconds or on a dry skillet to make them pliable.
Spread a thin layer of red enchilada sauce on the bottom of a small baking dish.
Place a portion of the chicken mixture into each tortilla, roll tightly, and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce over 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 melted.
Remove from the oven and garnish with a dollop of Greek yogurt and freshly chopped cilantro before serving.