YOUR SOLIN GENERATED RECIPE
Creamy Chili Chicken Enchilada Bake
Shredded chicken and crisp peppers are folded into a creamy chili sauce and baked until the cheese is bubbly and golden.
INGREDIENTS
4.5 oz chicken breast
1 small corn tortillas
0.25 cup Greek yogurt
0.5 cup red enchilada sauce
0.25 oz sharp cheddar cheese
0.5 cup bell pepper
0.25 cup red onion
1 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp olive oil
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the olive oil in a skillet over medium heat and sauté the diced bell pepper and red onion until they are tender and slightly caramelized.
In a medium mixing bowl, combine the shredded chicken breast, sautéed vegetables, Greek yogurt, chili powder, sea salt, and black pepper until well mixed.
Spread two tablespoons of the red enchilada sauce across the bottom of a small oven-safe baking dish.
Cut the corn tortillas into bite-sized strips and layer half of them over the sauce in the dish.
Top the tortillas with the creamy chicken mixture, then add the remaining tortilla strips and pour over the rest of the enchilada sauce.
Sprinkle the shredded sharp cheddar cheese over the top and bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted.