Name: Creamy Chili Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Cooked chicken breast; 1 medium Corn tortilla; 0.25 cup Plain Greek yogurt; 0.25 cup Tomato sauce; 0.5 oz Sharp cheddar cheese; 0.25 cup Red bell pepper; 0.25 cup Yellow onion; 1 tsp Chili powder; 0.5 tsp Ground cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Olive oil

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

Shredded chicken and corn tortilla strips baked in a velvety chili-spiced tomato sauce and topped with a bubbly layer of melted cheddar cheese.

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NUTRITION

Protein

56.5g

Fat

20g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Cooked chicken breast

1 medium Corn tortilla

0.25 cup Plain Greek yogurt

0.25 cup Tomato sauce

0.5 oz Sharp cheddar cheese

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the olive oil in a small skillet over medium heat and sauté the diced onion and bell pepper until softened, about 5 minutes.
3
In a medium mixing bowl, whisk together the tomato sauce, plain Greek yogurt, chili powder, cumin, garlic powder, sea salt, and black pepper until smooth.
4
Fold the shredded cooked chicken and the sautéed vegetables into the creamy sauce mixture.
5
Slice the corn tortilla into thin strips or bite-sized pieces and gently fold them into the chicken mixture.
6
Transfer the mixture to a small oven-safe baking dish and spread it into an even layer.
7
Sprinkle the shredded sharp cheddar cheese evenly over the top.
8
Bake for 15 to 20 minutes, or until the sauce is bubbling and the cheese is melted and slightly golden.