Name: Creamy Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1 medium corn tortilla; 0.25 cup plain Greek yogurt; 0.25 cup red enchilada sauce; 0.5 cup bell pepper; 0.25 cup yellow onion; 1 tbsp shredded cheddar cheese; 1 tsp olive 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

Shredded chicken and sautéed peppers baked in a velvety yogurt-enchilada sauce, layered with corn tortillas and finished with a bubbly cheese topping.

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NUTRITION

Protein

49.1g

Fat

15.9g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 medium corn tortilla

0.25 cup plain Greek yogurt

0.25 cup red enchilada sauce

0.5 cup bell pepper

0.25 cup yellow onion

1 tbsp shredded cheddar cheese

1 tsp olive 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.
2
Heat the olive oil in a skillet over medium heat and sauté the diced bell pepper and onion until softened and translucent.
3
In a small mixing bowl, whisk together the red enchilada sauce, Greek yogurt, sea salt, black pepper, and ground cumin until the sauce is smooth and creamy.
4
Stir the cooked shredded chicken and the sautéed vegetables into the creamy sauce mixture until well coated.
5
Slice the corn tortilla into thin strips and layer half of them in the bottom of a small oven-safe baking dish.
6
Pour the chicken and sauce mixture over the tortilla strips, then top with the remaining tortilla strips and the shredded cheddar cheese.
7
Bake for 15-20 minutes until the cheese is melted and the sauce is bubbling at the edges.
8
Garnish with fresh chopped cilantro before serving hot.