YOUR SOLIN GENERATED RECIPE
Chicken and Cheese Enchiladas
Tender shredded chicken and sautéed peppers rolled into corn tortillas and baked with a zesty red sauce and bubbly melted cheese.
INGREDIENTS
4.5 oz Chicken breast
2 small Corn tortillas
0.75 oz Shredded sharp cheddar cheese
0.25 cup Red enchilada sauce
0.25 cup Red bell pepper
0.25 cup Yellow onion
0.5 tsp Extra virgin olive oil
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).
Heat the olive oil in a medium skillet over medium heat and sauté the diced onion and bell pepper until softened, about 5 minutes.
Stir in the shredded chicken, sea salt, black pepper, and garlic powder, cooking for another 2 minutes until the flavors are well combined.
Warm the corn tortillas in a dry pan or microwave for 10 seconds until they are soft and pliable.
Spread 1 tablespoon of the enchilada sauce across the bottom of a small baking dish.
Divide the chicken mixture and half of the shredded cheese between the two tortillas, roll them up tightly, and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce over the top of the tortillas and sprinkle with the rest of the shredded cheese.
Bake for 15 minutes until the cheese is melted and the sauce is bubbling.
Garnish with chopped fresh cilantro before serving.