YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Shredded chicken and sautéed peppers tossed in a velvety yogurt-enchilada sauce, baked between layers of corn tortillas and topped with bubbly melted cheese.
INGREDIENTS
4 oz chicken breast
0.25 cup plain Greek yogurt
0.5 cup red enchilada sauce
2 medium corn tortillas
0.5 cup bell pepper
0.5 cup yellow onion
0.5 oz cheddar cheese
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp olive oil
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Heat the olive oil in a skillet over medium heat and sauté the diced bell peppers and onions until they are tender and translucent.
In a large mixing bowl, combine the cooked shredded chicken breast, Greek yogurt, half of the enchilada sauce, the sautéed vegetables, sea salt, and black pepper.
Cut the corn tortillas into one-inch strips to make layering easier.
Spread a small spoonful of the remaining enchilada sauce on the bottom of the baking dish, then layer half of the tortilla strips, followed by the creamy chicken mixture.
Top with the remaining tortilla strips and the rest of the enchilada sauce, then sprinkle the shredded cheddar cheese evenly over the top.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has completely melted.
Remove from the oven and garnish with fresh chopped cilantro before serving.