Name: Creamy Chili Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 small corn tortillas; 0.25 cup plain Greek yogurt; 0.25 cup red enchilada sauce; 0.5 cup red bell pepper; 0.25 cup yellow onion; 1 tsp olive oil; 0.25 tsp chili powder; 0.25 tsp cumin; 0.25 tsp garlic powder; 0.13 tsp sea salt; 0.13 tsp black pepper; 1 tbsp fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Creamy Chili Chicken Enchilada Bake

Sautéed chicken and peppers baked in a rich chili-yogurt sauce for a creamy and vibrant dish that satisfies every craving.

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NUTRITION

Protein

55.3g

Fat

13.1g

Carbs

46.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.25 cup plain Greek yogurt

0.25 cup red enchilada sauce

0.5 cup red bell pepper

0.25 cup yellow onion

1 tsp olive oil

0.25 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the olive oil in a skillet over medium heat and sauté the diced bell pepper and onion until they are tender and fragrant.
3
In a medium mixing bowl, whisk together the Greek yogurt, red enchilada sauce, chili powder, cumin, garlic powder, sea salt, and black pepper until smooth.
4
Fold the shredded chicken and sautéed vegetables into the creamy sauce until every piece is evenly coated.
5
Cut the corn tortillas into one-inch wide strips.
6
Layer half of the tortilla strips in the bottom of a small oven-safe baking dish, spread the chicken mixture over them, and top with the remaining strips.
7
Bake for 15 to 20 minutes until the edges are golden brown and the sauce is bubbling.
8
Garnish with fresh chopped cilantro before serving hot.