YOUR SOLIN GENERATED RECIPE
Creamy Chili Chicken Enchilada Bake
Shredded chicken and peppers baked in a zesty chili sauce, layered with corn tortillas and topped with a velvety Greek yogurt cream.
INGREDIENTS
4.5 oz Chicken breast
1 whole Small corn tortillas
0.5 cup Red enchilada sauce
2 tbsp Plain Greek yogurt
0.5 cup Bell pepper
0.25 cup Red onion
0.13 tbsp Extra virgin olive oil
0.25 oz Sharp cheddar cheese
0.25 tsp Chili powder
0.25 tsp Cumin
0.13 tsp Sea salt
0.13 tsp Black pepper
1 tbsp Fresh cilantro
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish.
Heat the olive oil in a skillet over medium heat and sauté the bell peppers and red onions until they are soft.
In a medium bowl, toss the shredded chicken with chili powder, cumin, sea salt, and black pepper.
In a separate small bowl, whisk together the red enchilada sauce and Greek yogurt until the mixture is smooth and creamy.
Spread a small amount of the sauce on the bottom of the baking dish, then layer one tortilla, half the chicken and veggie mixture, and more sauce.
Repeat the layers with the remaining tortilla, chicken, and sauce, then sprinkle the shredded cheddar cheese over the top.
Bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbling.
Remove from the oven and garnish with fresh cilantro before serving.