Name: Creamy Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1.5 medium corn tortillas; 2 tbsp plain Greek yogurt; 0.25 cup red enchilada sauce; 0.25 cup bell pepper; 0.25 cup onion; 0.5 oz shredded cheddar cheese; 1 tsp olive oil; 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 tossed in a velvety red enchilada sauce and topped with a layer of bubbly melted cheddar cheese.

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NUTRITION

Protein

54.8g

Fat

17.2g

Carbs

46.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.5 medium corn tortillas

2 tbsp plain Greek yogurt

0.25 cup red enchilada sauce

0.25 cup bell pepper

0.25 cup onion

0.5 oz shredded cheddar cheese

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
2
Heat the olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until they are softened and fragrant.
3
In a large mixing bowl, combine the cooked shredded chicken breast, Greek yogurt, red enchilada sauce, sea salt, black pepper, and garlic powder until well incorporated.
4
Slice the corn tortillas into one-inch wide strips and gently fold them into the chicken and sauce mixture.
5
Transfer the mixture into the prepared baking dish, spreading it into an even layer, and sprinkle the shredded cheddar cheese across the top.
6
Bake for 20 minutes until the sauce is bubbling and the cheese has completely melted.