YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Baked shredded chicken and crisp bell peppers are folded into a velvety, spiced enchilada sauce for a comforting and bubbly meal.
INGREDIENTS
4 oz Shredded cooked chicken breast
0.5 cup Red enchilada sauce
0.25 cup Plain Greek yogurt
1 medium Corn tortilla
0.5 oz Cheddar cheese
0.5 cup Bell peppers
0.25 cup Onion
1 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of oil.
In a medium skillet over medium heat, sauté the diced onion and bell peppers in olive oil until they are soft and fragrant.
In a large mixing bowl, stir together the shredded chicken, red enchilada sauce, Greek yogurt, sea salt, black pepper, and garlic powder until the chicken is thoroughly coated.
Slice the corn tortilla into half-inch wide strips.
Spread half of the creamy chicken mixture into the prepared baking dish, followed by a layer of tortilla strips and the sautéed vegetables.
Top with the remaining chicken mixture and sprinkle the shredded cheddar cheese evenly over the surface.
Bake for 18 to 20 minutes until the edges are bubbling and the cheese has melted into a golden, delicious crust.