Creamy Chicken Enchilada Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chicken Enchilada Bake

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Enchilada Bake

Shredded chicken and sautéed peppers layered with corn tortillas and a velvety Greek yogurt enchilada sauce, baked until the cheese is perfectly bubbly.

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NUTRITION

575kcal
Protein
50.3g
Fat
21.0g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked shredded chicken breast

1.5 medium corn tortillas

0.25 cup plain Greek yogurt

0.25 cup red enchilada sauce

0.5 cup sliced bell peppers

0.25 cup diced yellow onion

0.5 oz shredded cheddar cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Heat the olive oil in a small skillet over medium heat. Add the bell peppers and onions, sautéing for 5-7 minutes until softened and slightly caramelized.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, red enchilada sauce, sea salt, black pepper, and ground cumin until smooth and creamy.

  • 4

    Slice the corn tortillas into 1-inch wide strips.

  • 5

    In a small oven-safe baking dish, spread a spoonful of the sauce on the bottom. Layer half of the tortilla strips, followed by the shredded chicken, sautéed vegetables, and half of the remaining sauce.

  • 6

    Top with the remaining tortilla strips and the rest of the sauce, ensuring the tortillas are well-coated to prevent drying out.

  • 7

    Sprinkle the shredded cheddar cheese evenly over the top.

  • 8

    Bake for 15-20 minutes, or until the sauce is bubbling and the cheese has melted into a golden crust.

  • 9

    Let the bake rest for 5 minutes before serving to allow the layers to set.

Creamy Chicken Enchilada Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chicken Enchilada Bake

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Enchilada Bake

Shredded chicken and sautéed peppers layered with corn tortillas and a velvety Greek yogurt enchilada sauce, baked until the cheese is perfectly bubbly.

NUTRITION

575kcal
Protein
50.3g
Fat
21.0g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked shredded chicken breast

1.5 medium corn tortillas

0.25 cup plain Greek yogurt

0.25 cup red enchilada sauce

0.5 cup sliced bell peppers

0.25 cup diced yellow onion

0.5 oz shredded cheddar cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Heat the olive oil in a small skillet over medium heat. Add the bell peppers and onions, sautéing for 5-7 minutes until softened and slightly caramelized.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, red enchilada sauce, sea salt, black pepper, and ground cumin until smooth and creamy.

  • 4

    Slice the corn tortillas into 1-inch wide strips.

  • 5

    In a small oven-safe baking dish, spread a spoonful of the sauce on the bottom. Layer half of the tortilla strips, followed by the shredded chicken, sautéed vegetables, and half of the remaining sauce.

  • 6

    Top with the remaining tortilla strips and the rest of the sauce, ensuring the tortillas are well-coated to prevent drying out.

  • 7

    Sprinkle the shredded cheddar cheese evenly over the top.

  • 8

    Bake for 15-20 minutes, or until the sauce is bubbling and the cheese has melted into a golden crust.

  • 9

    Let the bake rest for 5 minutes before serving to allow the layers to set.