Name: Creamy 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; 2 tbsp plain Greek yogurt; 0.25 cup red enchilada sauce; 1.5 whole corn tortillas; 0.5 oz sharp cheddar cheese; 0.25 cup diced red bell pepper; 0.25 cup diced yellow onion; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tsp olive oil

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 creamy spiced sauce with corn tortilla strips and melted cheese for a bubbly, golden finish.

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NUTRITION

Protein

48.2g

Fat

15.6g

Carbs

34.7g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked shredded chicken breast

2 tbsp plain Greek yogurt

0.25 cup red enchilada sauce

1.5 whole corn tortillas

0.5 oz sharp cheddar cheese

0.25 cup diced red bell pepper

0.25 cup diced yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp olive oil

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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 and sauté the diced red bell peppers and yellow onions until they are soft and translucent.
3
In a mixing bowl, combine the cooked shredded chicken breast, plain Greek yogurt, red enchilada sauce, sea salt, black pepper, and garlic powder, stirring until the chicken is evenly coated.
4
Cut the corn tortillas into 1-inch wide strips and gently fold them into the chicken mixture along with the sautéed vegetables.
5
Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.
6
Sprinkle the shredded cheddar cheese over the top of the mixture.
7
Bake for 15 to 20 minutes, or until the sauce is bubbling and the cheese has melted into a golden crust.
8
Remove from the oven and let it stand for 5 minutes before serving.