Name: Creamy Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz cooked shredded chicken breast; 1 medium corn tortilla; 0.25 cup plain non-fat Greek yogurt; 0.5 cup red enchilada sauce; 0.5 cup diced bell pepper; 0.25 cup diced yellow onion; 0.5 oz shredded cheddar cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tsp avocado oil

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 corn tortilla strips baked in a velvety yogurt-enchilada sauce, topped with bubbling cheese for a comforting, savory finish.

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NUTRITION

Protein

57.8g

Fat

19.2g

Carbs

35.4g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked shredded chicken breast

1 medium corn tortilla

0.25 cup plain non-fat Greek yogurt

0.5 cup red enchilada sauce

0.5 cup diced bell pepper

0.25 cup diced yellow onion

0.5 oz shredded cheddar cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp avocado oil

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a small skillet, heat the avocado oil over medium heat and sauté the diced onion and bell pepper until softened and slightly translucent.
3
In a medium mixing bowl, whisk together the red enchilada sauce and Greek yogurt until the mixture is uniform and creamy.
4
Fold the shredded chicken, sautéed vegetables, sea salt, black pepper, and garlic powder into the sauce mixture.
5
Slice the corn tortilla into thin strips and gently stir them into the chicken and sauce mixture.
6
Transfer the entire mixture into a small oven-safe baking dish, spreading it into an even layer.
7
Sprinkle the shredded cheddar cheese evenly over the top of the dish.
8
Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.