YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Chicken breast simmered in a smoky red sauce and Greek yogurt, baked with corn tortillas and melted cheese for a bubbly, golden finish.
INGREDIENTS
4 oz Chicken breast
1.5 medium Corn tortillas
2 tbsp Plain Greek yogurt
0.25 cup Red enchilada sauce
0.5 oz Shredded cheddar cheese
0.25 cup Bell pepper
0.25 cup Yellow onion
1 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Chili powder
PREPARATION
Preheat your oven to 375°F.
Dice the chicken breast into small cubes and finely chop the onion and bell pepper.
Heat olive oil in a skillet over medium heat and sauté the chicken, onion, and pepper with sea salt, black pepper, and chili powder until the chicken is cooked through.
In a small mixing bowl, whisk together the red enchilada sauce and plain Greek yogurt until smooth and creamy.
Slice the corn tortillas into one-inch strips.
In a small oven-safe baking dish, combine the cooked chicken mixture, tortilla strips, and the creamy enchilada sauce, stirring until everything is well coated.
Sprinkle the shredded cheddar cheese evenly over the top of the mixture.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has achieved a golden brown color.