YOUR SOLIN GENERATED RECIPE
Chicken Enchiladas with Ranchero Sauce
Tender shredded chicken breast is simmered in a smoky ranchero sauce and rolled into corn tortillas before being baked with a light sprinkle of golden melted cheese.
INGREDIENTS
5 oz chicken breast
2 medium corn tortillas
0.5 cup tomato puree
0.25 cup yellow onion
0.25 cup bell pepper
0.5 tbsp extra virgin olive oil
0.5 oz sharp cheddar cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp chili powder
0.25 tsp garlic powder
0.25 tsp cumin
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 375°F (190°C).
Poach the chicken breast in simmering water until cooked through, then shred it using two forks and season with a pinch of salt and pepper.
In a small skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until soft and translucent.
Stir in the tomato puree, chili powder, garlic powder, and cumin. Let the sauce simmer for 5 minutes to allow the flavors to meld.
Toss the shredded chicken with 2 tablespoons of the prepared ranchero sauce.
Warm the corn tortillas slightly in a dry pan so they are pliable. Fill each tortilla with the chicken mixture and roll them tightly.
Place the rolled tortillas seam-side down in a small baking dish. Pour the remaining ranchero sauce over the top.
Sprinkle with the shredded cheddar cheese and bake for 10-12 minutes until the cheese is melted and bubbling.
Garnish with fresh chopped cilantro before serving.