Name: Creamy Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz cooked chicken breast; 0.25 cup plain Greek yogurt; 0.25 cup red enchilada sauce; 1.5 medium corn tortillas; 1 cup zucchini; 0.5 oz cheddar cheese; 0.25 tsp chili powder; 0.25 tsp ground cumin; 0.13 tsp sea salt; 0.13 tsp black pepper; 1 tsp lime juice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Enchilada Bake

Shredded chicken and zucchini are baked in a velvety yogurt-enchilada sauce between layers of corn tortillas for a bubbly and comforting finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

56.4g

Fat

13.9g

Carbs

43.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz cooked chicken breast

0.25 cup plain Greek yogurt

0.25 cup red enchilada sauce

1.5 medium corn tortillas

1 cup zucchini

0.5 oz cheddar cheese

0.25 tsp chili powder

0.25 tsp ground cumin

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp lime juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a medium mixing bowl, whisk together the Greek yogurt, red enchilada sauce, lime juice, chili powder, cumin, sea salt, and black pepper until smooth and creamy.
3
Finely dice the zucchini and chop the corn tortillas into one-inch strips.
4
Fold the shredded chicken and diced zucchini into the creamy sauce mixture until everything is well coated.
5
In a small oven-safe baking dish, layer half of the tortilla strips on the bottom.
6
Spread the chicken and zucchini mixture evenly over the tortillas, then top with the remaining tortilla strips.
7
Sprinkle the shredded cheddar cheese evenly across the top.
8
Bake for 20-25 minutes until the sauce is bubbly and the cheese has melted and turned slightly golden.
9
Allow the bake to rest for 5 minutes before serving to let the sauce set.