YOUR SOLIN GENERATED RECIPE
Chicken Enchiladas with Red Sauce
Tender shredded chicken and sautéed peppers rolled in corn tortillas and baked under a vibrant, smoky red sauce with a sprinkle of melted cheese.
INGREDIENTS
5 oz cooked shredded chicken breast
2 medium corn tortillas
0.5 cup red enchilada sauce
0.5 oz shredded Monterey Jack cheese
0.5 tbsp extra virgin olive oil
0.25 cup diced yellow onion
0.25 cup diced red bell pepper
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 extra virgin olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until they are soft and translucent.
Add the shredded chicken, sea salt, black pepper, and garlic powder to the skillet, stirring until the mixture is well combined and warmed through.
Warm the corn tortillas in a dry pan or microwave for 15 seconds until they are pliable and easy to roll.
Spread 2 tablespoons of the red enchilada sauce across the bottom of a small oven-safe baking dish.
Place a portion of the chicken and vegetable mixture into the center of each tortilla, roll them tightly, and place them seam-side down in the baking dish.
Pour the remaining red enchilada sauce over the top of the tortillas and sprinkle evenly with the shredded Monterey Jack cheese.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has completely melted.
Remove from the oven and garnish with fresh cilantro before serving.