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; 0.5 cup red enchilada sauce; 2 tbsp plain Greek yogurt; 1 medium corn tortilla; 0.5 oz cheddar cheese; 0.5 cup bell pepper; 0.5 cup onion; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

Sautéed chicken breast and vegetables baked in a vibrant red enchilada sauce with a creamy yogurt swirl and melted cheddar.

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NUTRITION

Protein

55.0g

Fat

18.2g

Carbs

40.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.5 cup red enchilada sauce

2 tbsp plain Greek yogurt

1 medium corn tortilla

0.5 oz cheddar cheese

0.5 cup bell pepper

0.5 cup onion

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Dice the chicken breast, bell pepper, and onion into bite-sized pieces.
3
Heat the olive oil in a large skillet over medium heat and sauté the chicken and vegetables until the chicken is cooked through and the onions are translucent.
4
Season the mixture with sea salt, black pepper, and garlic powder.
5
Slice the corn tortilla into thin strips or small squares.
6
In a small mixing bowl, whisk together the red enchilada sauce and plain Greek yogurt until the mixture is smooth and creamy.
7
Transfer the chicken and vegetable mixture into a small baking dish, stir in the tortilla strips, and pour the creamy enchilada sauce over the top.
8
Sprinkle the shredded cheddar cheese evenly over the surface.
9
Bake for 15-20 minutes until the cheese is melted and the sauce is bubbling.