YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchiladas with Zesty Sauce
Shredded chicken and bell peppers tossed in a creamy yogurt-based sauce, rolled into corn tortillas and baked until the cheese is bubbling and golden.
INGREDIENTS
4 oz cooked shredded chicken breast
2 tbsp nonfat Greek yogurt
2 small corn tortillas
0.25 cup red enchilada sauce
0.5 oz shredded Monterey Jack cheese
0.25 cup diced 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
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the olive oil in a small skillet over medium heat and sauté the diced onion and bell pepper until they are soft and fragrant.
In a mixing bowl, combine the shredded chicken, Greek yogurt, sautéed vegetables, garlic powder, sea salt, and black pepper until well incorporated.
Spread a tablespoon of the enchilada sauce onto the bottom of a small oven-safe baking dish.
Divide the chicken mixture evenly between the two corn tortillas, roll them up tightly, and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce over the tortillas and sprinkle evenly with the shredded Monterey Jack cheese.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted completely.
Remove from the oven and garnish with fresh cilantro before serving warm.