YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Shredded chicken breast baked in a velvety yogurt-based enchilada sauce with vibrant peppers and melted cheese for a bubbly, comforting finish.
INGREDIENTS
4.5 oz cooked chicken breast
1 medium corn tortilla
0.25 cup plain Greek yogurt
0.5 cup red enchilada sauce
0.5 cup bell peppers
0.25 cup red onion
0.5 oz sharp cheddar cheese
1 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 375°F (190°C).
Heat avocado oil in a skillet over medium heat and sauté the diced bell peppers and red onion until they are tender and slightly caramelized.
In a mixing bowl, whisk together the red enchilada sauce and plain Greek yogurt until the mixture is smooth and creamy.
Add the shredded cooked chicken, sautéed vegetables, sea salt, and black pepper to the bowl, stirring until everything is well-coated.
Slice the corn tortilla into thin strips and gently fold them into the chicken mixture.
Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.
Sprinkle the shredded sharp cheddar cheese over the top.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.
Remove from the oven and garnish with freshly chopped cilantro before serving hot.