Name: Creamy Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 0.25 cup Greek yogurt; 0.5 cup Red enchilada sauce; 1 medium Corn tortilla; 0.5 cup Bell pepper; 0.25 cup Red onion; 0.5 oz Cheddar cheese; 0.5 tsp Cumin; 0.5 tsp Chili powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 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 breast baked in a zesty red sauce with bell peppers and Greek yogurt, topped with a bubbling layer of melted cheese.

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NUTRITION

Protein

55.1g

Fat

13.7g

Carbs

35.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Greek yogurt

0.5 cup Red enchilada sauce

1 medium Corn tortilla

0.5 cup Bell pepper

0.25 cup Red onion

0.5 oz Cheddar cheese

0.5 tsp Cumin

0.5 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Dice the bell pepper and red onion into small, uniform pieces.
3
In a medium mixing bowl, combine the shredded cooked chicken breast, Greek yogurt, cumin, chili powder, sea salt, and black pepper until well incorporated.
4
Slice the corn tortilla into thin, bite-sized strips.
5
Spread half of the red enchilada sauce across the bottom of a small oven-safe baking dish.
6
Layer the chicken mixture, diced peppers, onions, and tortilla strips into the dish.
7
Pour the remaining enchilada sauce over the top and sprinkle evenly with the shredded cheddar cheese.
8
Bake for 20 minutes, or until the sauce is bubbling and the cheese has melted into a golden crust.
9
Remove from the oven and garnish with freshly chopped cilantro before serving warm.