Name: Creamy Chili Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked shredded chicken breast; 0.25 cup nonfat plain Greek yogurt; 2 tbsp canned diced green chiles; 0.5 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 medium corn tortillas; 0.5 cup diced red bell pepper; 0.5 oz shredded Monterey Jack cheese; 1 tsp extra virgin olive oil; 1 tbsp chopped 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

Shredded chicken baked in a velvety green chili yogurt sauce until the cheese is bubbling and golden.

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NUTRITION

Protein

49.3g

Fat

15.8g

Carbs

35.2g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked shredded chicken breast

0.25 cup nonfat plain Greek yogurt

2 tbsp canned diced green chiles

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 medium corn tortillas

0.5 cup diced red bell pepper

0.5 oz shredded Monterey Jack cheese

1 tsp extra virgin olive oil

1 tbsp chopped fresh cilantro

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PREPARATION

1
Preheat oven to 375°F and lightly grease a small baking dish with olive oil.
2
In a medium bowl, whisk together the Greek yogurt, diced green chiles, chili powder, cumin, garlic powder, salt, and pepper until smooth.
3
Fold the shredded chicken and diced bell peppers into the creamy chili sauce until thoroughly coated.
4
Cut the corn tortillas into bite-sized strips and gently fold them into the chicken mixture.
5
Transfer the mixture to the prepared baking dish and spread it into an even layer.
6
Sprinkle the Monterey Jack cheese over the top and bake for 15-20 minutes until the edges are golden and the cheese is melted.
7
Garnish with fresh cilantro before serving warm.