YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Tender chicken breast baked with vibrant bell peppers and cauliflower rice in a silky, spiced enchilada sauce topped with melted cheddar.
INGREDIENTS
4 oz chicken breast
1 tsp avocado oil
0.5 cup bell pepper
0.25 cup yellow onion
1 cup cauliflower rice
0.25 cup red enchilada sauce
0.25 cup plain Greek yogurt
0.5 whole corn tortilla
0.5 oz cheddar cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp ground cumin
PREPARATION
Preheat your oven to 375°F (190°C).
Dice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and ground cumin.
Heat avocado oil in a large skillet over medium-high heat. Add the chicken, diced bell pepper, and yellow onion, sautéing until the chicken is cooked through and veggies are tender.
Stir in the cauliflower rice and cook for 2 minutes until slightly softened.
In a small bowl, whisk together the red enchilada sauce and plain Greek yogurt until smooth.
Slice the corn tortilla into thin strips and fold them into the chicken and vegetable mixture.
Pour the creamy enchilada sauce over the mixture and stir until everything is evenly coated.
Transfer the mixture to a small baking dish and sprinkle the shredded cheddar cheese over the top.
Bake for 10-12 minutes until the sauce is bubbling and the cheese has melted into a golden crust.
Let rest for 5 minutes before serving to allow the flavors to meld.