YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Shredded chicken and crisp peppers tossed in a velvety yogurt-enchilada sauce, baked until the golden cheese topping is perfectly bubbly.
INGREDIENTS
4 oz cooked shredded chicken breast
1 medium corn tortilla
0.25 cup plain Greek yogurt
0.25 cup red enchilada sauce
0.5 cup diced bell pepper
0.25 cup diced red onion
0.5 oz shredded sharp cheddar cheese
1 tsp avocado 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 avocado oil in a small skillet over medium heat and sauté the bell peppers and red onions for 3-4 minutes until they are slightly softened.
In a mixing bowl, combine the shredded chicken, Greek yogurt, half of the enchilada sauce, garlic powder, sea salt, and black pepper, stirring until the chicken is well coated.
Slice the corn tortilla into thin strips and gently fold them into the chicken mixture along with the sautéed vegetables.
Lightly grease a small individual-sized baking dish and transfer the mixture into it, spreading it out evenly.
Drizzle the remaining enchilada sauce over the top and sprinkle with the shredded sharp cheddar cheese.
Bake for 15 to 18 minutes until the cheese is melted and the sauce is bubbling around the edges.
Garnish with fresh chopped cilantro and serve warm.