Name: Creamy Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked chicken breast; 1 cup zucchini; 0.5 cup red bell pepper; 0.25 cup yellow onion; 0.5 cup red enchilada sauce; 2 tbsp plain Greek yogurt; 1 oz sharp cheddar cheese; 1 medium corn tortilla; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp chili powder; 1 tbsp fresh cilantro

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 crisp zucchini in a velvety enchilada sauce, finished with a layer of bubbly melted cheddar.

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NUTRITION

Protein

54.1g

Fat

22.3g

Carbs

41.5g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked chicken breast

1 cup zucchini

0.5 cup red bell pepper

0.25 cup yellow onion

0.5 cup red enchilada sauce

2 tbsp plain Greek yogurt

1 oz sharp cheddar cheese

1 medium corn tortilla

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp chili powder

1 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F.
2
Heat the olive oil in a skillet over medium heat and sauté the diced onion, bell pepper, and zucchini until they are just tender-crisp.
3
Shred the cooked chicken breast and stir it into the skillet along with the sea salt, black pepper, and chili powder.
4
In a small mixing bowl, whisk together the red enchilada sauce and plain Greek yogurt until the mixture is smooth and creamy.
5
Cut the corn tortilla into bite-sized strips and layer them at the bottom of a small oven-safe baking dish.
6
Spread the chicken and vegetable mixture evenly over the tortilla strips.
7
Pour the creamy enchilada sauce over the top and sprinkle with the shredded sharp cheddar cheese.
8
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has achieved a golden, melted consistency.
9
Garnish with fresh cilantro before serving.