Name: Creamy Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup bell pepper; 0.25 cup yellow onion; 1 tsp olive oil; 0.5 cup red enchilada sauce; 0.25 cup non-fat Greek yogurt; 1 medium corn tortilla; 0.5 oz sharp cheddar cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

Baked shredded chicken and corn tortilla strips in a velvety spiced tomato sauce, finished with a bubbly layer of melted cheddar.

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NUTRITION

Protein

44.7g

Fat

16.4g

Carbs

36.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup bell pepper

0.25 cup yellow onion

1 tsp olive oil

0.5 cup red enchilada sauce

0.25 cup non-fat Greek yogurt

1 medium corn tortilla

0.5 oz sharp cheddar cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat oven to 375°F.
2
Poach or grill the chicken breast until cooked through, then shred with two forks.
3
Sauté the diced onion and bell pepper in olive oil until they are soft and fragrant.
4
In a large bowl, combine the shredded chicken, Greek yogurt, enchilada sauce, sautéed vegetables, salt, pepper, and garlic powder.
5
Slice the corn tortilla into thin strips and gently fold them into the creamy chicken mixture.
6
Transfer the mixture to a small baking dish and top evenly with the shredded sharp cheddar cheese.
7
Bake for 15 minutes until the cheese is melted and the edges are golden and bubbling.