YOUR SOLIN GENERATED RECIPE
Creamy Chili Chicken Enchilada Bake
Shredded chicken and crisp bell peppers baked in a velvety chili-yogurt sauce and topped with bubbling cheddar for a comforting, protein-packed meal.
INGREDIENTS
5 oz cooked chicken breast
2 small corn tortillas
0.25 cup red enchilada sauce
2 tbsp plain Greek yogurt
0.5 cup bell pepper
0.25 cup yellow onion
0.25 oz sharp cheddar cheese
0.25 tsp chili powder
0.25 tsp cumin
0.13 tsp sea salt
0.13 tsp black pepper
1 tsp avocado oil
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.
Heat the avocado oil in a skillet over medium heat and sauté the diced onions and bell peppers until they are tender and slightly caramelized.
In a small mixing bowl, whisk together the red enchilada sauce, Greek yogurt, chili powder, cumin, sea salt, and black pepper until smooth and creamy.
In a separate bowl, combine the shredded cooked chicken with the sautéed vegetables and 2 tablespoons of the prepared creamy sauce.
Warm the corn tortillas slightly to make them pliable, then divide the chicken mixture evenly between them, rolling them up tightly.
Place the rolled tortillas seam-side down in the baking dish and pour the remaining creamy sauce over the top.
Sprinkle with the shredded sharp cheddar cheese and bake for 15-20 minutes until the sauce is bubbling and the cheese is melted and golden.