Name: Creamy Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked shredded chicken breast; 0.25 cup plain non-fat Greek yogurt; 1 medium corn tortilla; 0.25 cup red enchilada sauce; 0.5 oz shredded sharp cheddar cheese; 0.25 cup diced bell pepper; 0.25 cup diced red onion; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp chili powder; 1 tbsp chopped fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Enchilada Bake

Tender shredded chicken mixed with Greek yogurt and baked in corn tortillas with a smoky red sauce, finished with bubbling melted cheese and vibrant peppers.

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NUTRITION

Protein

48.5g

Fat

11g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked shredded chicken breast

0.25 cup plain non-fat Greek yogurt

1 medium corn tortilla

0.25 cup red enchilada sauce

0.5 oz shredded sharp cheddar cheese

0.25 cup diced bell pepper

0.25 cup diced red onion

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp chili powder

1 tbsp chopped fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small baking dish.
2
In a medium mixing bowl, combine the shredded chicken breast, Greek yogurt, diced bell pepper, red onion, sea salt, black pepper, and chili powder.
3
Warm the corn tortilla in a dry skillet or microwave for 10 seconds until it is pliable and soft.
4
Spoon the chicken mixture into the center of the tortilla, roll it up tightly, and place it seam-side down in the prepared baking dish.
5
Pour the red enchilada sauce over the tortilla and sprinkle evenly with the shredded cheddar cheese.
6
Bake for 15 to 18 minutes until the sauce is bubbling and the cheese has melted into a golden crust.
7
Remove from the oven and garnish with the fresh chopped cilantro before serving.