YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Shredded chicken and peppers are baked in a velvety salsa verde yogurt sauce for a bubbling, golden casserole that delivers a satisfying, zesty bite.
INGREDIENTS
4.5 oz chicken breast
2 whole small corn tortillas
0.25 cup plain Greek yogurt
0.25 cup salsa verde
0.25 cup bell pepper
0.25 cup red onion
0.5 oz Monterey Jack cheese
0.25 tsp cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh cilantro
PREPARATION
Preheat your oven to 375°F and lightly grease a small individual-sized baking dish.
In a medium mixing bowl, whisk together the Greek yogurt, salsa verde, cumin, garlic powder, sea salt, and black pepper until creamy and well combined.
Add the cooked shredded chicken breast, diced bell peppers, and diced red onions to the bowl, tossing until the ingredients are thoroughly coated in the sauce.
Slice the corn tortillas into one-inch strips or bite-sized squares and gently fold them into the chicken mixture.
Transfer the mixture into the prepared baking dish, spreading it out into an even layer.
Sprinkle the shredded Monterey Jack cheese evenly over the top.
Bake for 20 to 25 minutes, or until the sauce is bubbling and the cheese has melted into a golden crust.
Remove from the oven and let it rest for 5 minutes before garnishing with freshly chopped cilantro and serving.