YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Baked shredded chicken and crisp bell peppers folded into a tangy Greek yogurt sauce, layered with a soft tortilla and finished with a bubbly cheese topping.
INGREDIENTS
4 oz chicken breast
0.25 cup plain Greek yogurt
0.5 cup red enchilada sauce
1 medium flour tortilla
0.5 cup red bell pepper
1 tbsp Monterey Jack cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp ground cumin
1 tsp extra virgin olive oil
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced red bell pepper until softened.
In a medium mixing bowl, stir together the cooked and shredded chicken breast, plain Greek yogurt, red enchilada sauce, sea salt, black pepper, and ground cumin.
Slice the flour tortilla into small strips and fold them into the chicken mixture along with the sautéed peppers.
Spread the mixture evenly into the prepared baking dish and top with the shredded Monterey Jack cheese.
Bake for 18 minutes until the sauce is bubbling and the cheese has melted into a golden crust.
Remove from the oven and let the dish rest for 5 minutes before serving.