YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Shredded chicken breast baked in a velvety salsa verde and Greek yogurt sauce, layered with corn tortillas and topped with bubbly melted cheese.
INGREDIENTS
3.5 oz cooked chicken breast
0.5 cup non-fat Greek yogurt
0.25 cup salsa verde
2 medium corn tortillas
0.5 oz Monterey Jack cheese
0.5 cup diced bell peppers
0.25 cup diced red onion
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tsp olive oil
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the olive oil in a small skillet over medium heat. Add the diced bell peppers and red onion, sautéing for 4-5 minutes until they are tender and slightly caramelized.
In a medium mixing bowl, combine the shredded cooked chicken breast, non-fat Greek yogurt, salsa verde, sea salt, black pepper, and garlic powder. Stir until the chicken is thoroughly coated in the creamy sauce.
Cut the corn tortillas into bite-sized strips or quarters.
In a small oven-safe baking dish, spread a thin layer of the chicken mixture on the bottom. Layer half of the tortilla pieces over the chicken, then repeat with the remaining chicken mixture and tortillas.
Sprinkle the shredded Monterey Jack cheese evenly over the top of the dish.
Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.
Remove from the oven and let it stand for 5 minutes before serving to allow the sauce to set.