YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Sautéed chicken and peppers tossed in a velvety yogurt-enchilada sauce, baked until bubbly and golden under a layer of melted sharp cheddar.
INGREDIENTS
4.5 oz Chicken breast
0.25 cup Plain Greek yogurt
0.5 cup Red enchilada sauce
1 medium Corn tortilla
0.75 oz Sharp cheddar cheese
0.5 cup Bell pepper
0.25 cup Red onion
1 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Heat the olive oil in a skillet over medium heat and sauté the diced red onion and bell pepper until they are tender and slightly caramelized.
In a medium mixing bowl, combine the cooked shredded chicken breast, Greek yogurt, sea salt, black pepper, and 0.25 cup of the red enchilada sauce until well incorporated.
Slice the corn tortilla into thin strips or bite-sized squares.
Spread a small spoonful of the remaining enchilada sauce on the bottom of the baking dish, then layer half of the tortilla strips followed by the creamy chicken mixture.
Top with the remaining tortilla strips, pour the rest of the enchilada sauce over the top, and sprinkle evenly with the shredded sharp cheddar cheese.
Bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbling at the edges.
Remove from the oven and garnish with fresh chopped cilantro before serving warm.