Name: Creamy Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked chicken breast; 0.5 cup plain Greek yogurt; 0.25 cup red enchilada sauce; 1 medium corn tortilla; 0.5 cup bell pepper; 0.25 cup red onion; 0.5 oz shredded cheddar cheese; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground cumin; 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 Chicken Enchilada Bake

Baked shredded chicken and bell peppers are tossed in a luscious, creamy red enchilada sauce and topped with melted cheddar cheese.

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NUTRITION

Protein

55g

Fat

15.2g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked chicken breast

0.5 cup plain Greek yogurt

0.25 cup red enchilada sauce

1 medium corn tortilla

0.5 cup bell pepper

0.25 cup red onion

0.5 oz shredded cheddar cheese

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

1 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
2
Heat the avocado oil in a skillet over medium heat and sauté the bell peppers and red onion until they are tender and slightly caramelized.
3
In a large mixing bowl, combine the shredded chicken, plain Greek yogurt, red enchilada sauce, sea salt, black pepper, and ground cumin.
4
Slice the corn tortilla into thin strips and fold them into the chicken mixture along with the sautéed vegetables.
5
Spread the mixture evenly into the prepared baking dish and sprinkle the shredded cheddar cheese over the top.
6
Bake for 15 to 20 minutes until the sauce is bubbly and the cheese has melted into a golden crust.
7
Remove from the oven and garnish with fresh chopped cilantro before serving.