YOUR SOLIN GENERATED RECIPE
Mexican Chicken Enchiladas with Red Sauce
Tender shredded chicken and sautéed peppers rolled into corn tortillas and baked under a vibrant, smoky red sauce with a layer of melted sharp cheddar.
INGREDIENTS
5 oz cooked shredded chicken breast
1 medium corn tortillas
0.5 cup red enchilada sauce
0.5 oz shredded sharp cheddar cheese
0.25 cup diced yellow onion
0.25 cup diced bell pepper
0 tsp avocado oil
0.25 tsp sea salt
0.25 tsp chili powder
1 tbsp fresh cilantro
0 whole avocado
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the avocado oil in a large skillet over medium heat and sauté the diced onion and bell pepper until they are soft and translucent.
Add the shredded chicken, sea salt, and chili powder to the skillet, stirring for 2-3 minutes until the mixture is well combined and heated through.
Warm the corn tortillas in a dry pan for 30 seconds per side or in the microwave for 15 seconds to make them pliable and prevent cracking.
Spread 2 tablespoons of enchilada sauce on the bottom of a small baking dish.
Dip each tortilla lightly into the remaining enchilada sauce, fill with the chicken and pepper mixture, and roll them up tightly.
Place the rolled tortillas seam-side down in the baking dish, then pour the remaining sauce over the top and sprinkle evenly with shredded cheddar cheese.
Bake for 15 minutes or until the cheese is melted and bubbling.
Remove from the oven and garnish with fresh cilantro and sliced avocado before serving.