Name: Creamy Chili Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1 medium corn tortilla; 0.25 cup Greek yogurt; 0.25 cup tomato puree; 0.5 cup bell pepper; 0.25 cup yellow onion; 1 tsp olive oil; 0.5 oz cheddar cheese; 1 tsp chili powder; 0.25 tsp cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Chili Chicken Enchilada Bake

Tender chicken breast baked in a velvety chili-spiced yogurt sauce, layered with corn tortillas and finished with a bubbling, golden cheese crust.

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NUTRITION

Protein

49.3g

Fat

15.5g

Carbs

31.9g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 medium corn tortilla

0.25 cup Greek yogurt

0.25 cup tomato puree

0.5 cup bell pepper

0.25 cup yellow onion

1 tsp olive oil

0.5 oz cheddar cheese

1 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Dice the chicken breast into bite-sized pieces and finely chop the bell pepper and onion.
3
Heat the olive oil in a skillet over medium heat, then sauté the peppers and onions until they become translucent and tender.
4
Add the chicken to the skillet and cook until browned on all sides, then stir in the chili powder, cumin, garlic powder, and sea salt.
5
In a small bowl, whisk together the Greek yogurt and tomato puree until smooth, then fold this mixture into the skillet with the chicken and vegetables.
6
Slice the corn tortilla into thin strips.
7
Transfer the creamy chicken mixture into a small oven-safe baking dish, layering the tortilla strips throughout the mixture.
8
Top the dish with the shredded cheddar cheese and bake for 15 minutes, or until the sauce is bubbling and the cheese is melted and golden.