YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Sautéed chicken and crisp bell peppers are folded into a velvety yogurt-enchilada sauce and baked until the cheese is bubbly and golden.
INGREDIENTS
4 oz chicken breast
1 medium corn tortilla
0.25 cup non-fat Greek yogurt
0.5 cup red enchilada sauce
0.5 cup red bell pepper
0.5 cup yellow onion
0.5 oz sharp cheddar cheese
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the olive oil in a medium skillet over medium-high heat.
Add the diced yellow onion and red bell pepper to the skillet, sautéing for 5 minutes until the vegetables are tender.
Stir in the cooked shredded chicken breast, sea salt, black pepper, and garlic powder until well combined.
In a small mixing bowl, whisk together the red enchilada sauce and non-fat Greek yogurt until the mixture is smooth and creamy.
Slice the corn tortilla into one-inch strips.
In a small oven-safe baking dish, layer the chicken and vegetable mixture with the tortilla strips and half of the creamy enchilada sauce.
Pour the remaining sauce over the top and sprinkle evenly with the shredded sharp cheddar cheese.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.
Remove from the oven and garnish with fresh chopped cilantro before serving warm.