YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Sautéed chicken and peppers tossed in a velvety yogurt-enchilada sauce, baked until bubbly with melted cheese and toasted corn tortilla strips.
INGREDIENTS
4.5 oz chicken breast
0.25 cup red enchilada sauce
2 tbsp plain Greek yogurt
0.5 cup red bell pepper
0.5 cup yellow onion
0.5 tsp extra virgin olive oil
1 medium corn tortilla
0.5 oz sharp cheddar cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 375°F.
Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced yellow onion and red bell pepper until they are softened and fragrant.
In a medium mixing bowl, combine the cooked shredded chicken breast, red enchilada sauce, plain Greek yogurt, sea salt, black pepper, and garlic powder.
Stir the sautéed vegetables into the chicken mixture until everything is thoroughly coated in the creamy sauce.
Slice the corn tortilla into thin, uniform strips.
Transfer the chicken and vegetable mixture into a small oven-safe baking dish, spreading it into an even layer.
Arrange the corn tortilla strips across the top and sprinkle evenly with the shredded sharp cheddar cheese.
Bake for 15 to 20 minutes until the sauce is bubbling at the edges and the cheese has melted into a golden crust.
Remove from the oven and garnish with fresh chopped cilantro before serving hot.