Name: Creamy Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 tbsp plain Greek yogurt; 0.25 cup red enchilada sauce; 2 medium corn tortillas; 0.5 oz sharp cheddar cheese; 0.25 cup red bell pepper; 0.25 cup 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 with corn tortillas in a velvety Greek yogurt-based enchilada sauce, topped with melted cheddar for a bubbling, savory finish.

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NUTRITION

Protein

57.4g

Fat

18.2g

Carbs

43.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 tbsp plain Greek yogurt

0.25 cup red enchilada sauce

2 medium corn tortillas

0.5 oz sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup 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 and lightly grease a small oven-safe baking dish.
2
Heat the olive oil in a skillet over medium heat and sauté the diced onions and bell peppers until they are soft and translucent.
3
In a mixing bowl, combine the cooked shredded chicken, Greek yogurt, half of the enchilada sauce, the sautéed vegetables, sea salt, black pepper, and garlic powder.
4
Slice the corn tortillas into 1-inch wide strips.
5
Layer half of the tortilla strips at the bottom of the prepared baking dish.
6
Evenly spread the creamy chicken mixture over the tortilla layer, then top with the remaining tortilla strips.
7
Drizzle the rest of the enchilada sauce over the top and sprinkle with the shredded cheddar cheese.
8
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has completely melted and turned golden.