Name: Creamy Chili Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz cooked chicken breast; 0.25 cup plain non-fat Greek yogurt; 0.5 cup red enchilada sauce; 1 whole corn tortillas; 0.5 cup bell peppers; 0.25 cup yellow onion; 0.5 oz sharp cheddar cheese; 0.25 tsp chili powder; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 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

Baked shredded chicken and corn tortillas are layered with a velvety yogurt-chili sauce and crisp bell peppers for a bubbling, wholesome meal.

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NUTRITION

Protein

41.3g

Fat

11.5g

Carbs

39.3g

SERVINGS

1 serving

INGREDIENTS

3 oz cooked chicken breast

0.25 cup plain non-fat Greek yogurt

0.5 cup red enchilada sauce

1 whole corn tortillas

0.5 cup bell peppers

0.25 cup yellow onion

0.5 oz sharp cheddar cheese

0.25 tsp chili powder

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

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PREPARATION

1
Preheat oven to 375°F (190°C).
2
In a medium bowl, stir together the cooked shredded chicken, Greek yogurt, chili powder, garlic powder, sea salt, and black pepper.
3
Add 2 tablespoons of the red enchilada sauce to the chicken mixture and mix until creamy.
4
Spread 2 tablespoons of the remaining enchilada sauce across the bottom of a small baking dish.
5
Place one corn tortilla in the dish, then top with half of the chicken mixture, bell peppers, and onions.
6
Place the second tortilla on top, followed by the remaining chicken and vegetables.
7
Pour the rest of the enchilada sauce over the top and sprinkle with the sharp cheddar cheese.
8
Bake for 18 minutes until the cheese is melted and the edges are bubbling.
9
Garnish with fresh cilantro and serve warm.