Name: Creamy Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked chicken breast; 0.5 cup non-fat plain Greek yogurt; 0.25 cup red enchilada sauce; 1 medium corn tortillas; 0.5 cup bell peppers; 0.25 cup red onion; 0.25 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 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

Baked shredded chicken and crisp bell peppers in a velvety yogurt-enchilada sauce for a bubbly, protein-packed dish.

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NUTRITION

Protein

52.7g

Fat

11.3g

Carbs

40.3g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked chicken breast

0.5 cup non-fat plain Greek yogurt

0.25 cup red enchilada sauce

1 medium corn tortillas

0.5 cup bell peppers

0.25 cup red onion

0.25 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

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PREPARATION

1
Preheat oven to 375°F.
2
Heat olive oil in a skillet over medium heat and sauté the bell peppers and red onion until tender.
3
In a large mixing bowl, combine the Greek yogurt, red enchilada sauce, sea salt, black pepper, and garlic powder until smooth.
4
Fold the shredded chicken, sautéed vegetables, and sliced corn tortilla strips into the creamy sauce.
5
Pour the mixture into a baking dish and spread evenly.
6
Bake for 20-25 minutes until the sauce is bubbly and the edges are slightly golden.
7
Top with fresh cilantro and enjoy warm.