YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Shredded chicken and crisp bell peppers baked in a velvety yogurt-based enchilada sauce, layered with corn tortilla strips and topped with bubbly melted cheese.
INGREDIENTS
4.5 oz chicken breast
0.25 cup non-fat Greek yogurt
0.5 cup red enchilada sauce
1 medium corn tortillas
0.5 oz sharp cheddar cheese
0.5 cup bell peppers
0.25 cup yellow onion
0 tsp extra virgin olive 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 and lightly grease a small oven-safe baking dish.
Heat olive oil in a skillet over medium heat and sauté the diced onions and bell peppers until they are tender and slightly caramelized.
In a medium mixing bowl, whisk together the Greek yogurt, red enchilada sauce, sea salt, black pepper, and garlic powder until smooth.
Fold the shredded cooked chicken and the sautéed vegetables into the creamy sauce mixture.
Slice the corn tortillas into one-inch wide strips and gently stir half of the strips into the chicken mixture.
Transfer the entire mixture into the prepared baking dish, spreading it out evenly.
Top the dish with the remaining tortilla strips and sprinkle the shredded cheddar cheese across the surface.
Bake for 15 to 20 minutes until the cheese is melted and the edges are bubbling.
Remove from the oven and garnish with fresh chopped cilantro before serving.