YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Shredded chicken breast baked in a velvety Greek yogurt and red chili sauce, layered with corn tortillas and topped with melted cheese.
INGREDIENTS
4.5 oz cooked shredded chicken breast
2 tbsp plain Greek yogurt
0.25 cup red enchilada sauce
1 medium corn tortilla
0.5 oz shredded cheddar cheese
0.25 cup diced bell pepper
0.25 cup diced onion
0.13 whole avocado
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F (190°C).
In a small skillet over medium heat, add the olive oil, diced bell peppers, and onions, sautéing for 5 minutes until soft and fragrant.
In a medium mixing bowl, combine the cooked shredded chicken, Greek yogurt, red enchilada sauce, sea salt, black pepper, garlic powder, and the sautéed vegetables.
Slice the corn tortilla into 1-inch wide strips.
In a small oven-safe baking dish, layer half of the tortilla strips on the bottom, followed by the chicken mixture, and then the remaining tortilla strips.
Sprinkle the shredded cheddar cheese evenly over the top.
Bake for 15-20 minutes until the sauce is bubbling and the cheese is beautifully melted.
Remove from the oven and top with fresh diced avocado before serving.