YOUR SOLIN GENERATED RECIPE
Creamy Chili Chicken Enchiladas
Savor these tender, shredded chicken enchiladas bathed in a creamy chili-infused sauce, wrapped in soft corn tortillas, and topped with a blend of melted cheddar and a dollop of tangy Greek yogurt. A delicious twist on a classic favorite that packs a flavorful punch with every bite.
INGREDIENTS
4 oz shredded chicken breast
1 medium corn tortilla
1/4 cup shredded cheddar cheese
2 tbsp plain Greek yogurt
1/4 cup enchilada sauce
1/4 cup black beans
PREPARATION
Preheat your oven to 375°F.
Warm the corn tortilla in a dry skillet for 30 seconds on each side to make it pliable.
In a bowl, mix the shredded chicken with the enchilada sauce and black beans, ensuring even coating.
Place the chicken mixture on the center of the tortilla, sprinkle with shredded cheddar cheese, and add a dollop of Greek yogurt.
Roll the tortilla tightly to form an enchilada and place it seam-side down in a small baking dish.
Bake in the preheated oven for 10-12 minutes, until the cheese is melted and bubbly.
Remove from the oven, garnish with a little extra Greek yogurt if desired, and serve hot.