YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Tender shredded chicken and sautéed peppers baked in a velvety yogurt-enchilada sauce, topped with bubbly melted cheese for a comforting finish.
INGREDIENTS
4.5 oz chicken breast
0.25 cup Greek yogurt
0.25 cup red enchilada sauce
0.5 cup bell pepper
0.25 cup red onion
1 medium corn tortilla
0.5 oz cheddar cheese
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp cumin
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F.
Dice the bell pepper and red onion, then sauté them in a skillet with the olive oil over medium heat until they are soft and fragrant.
In a medium mixing bowl, whisk together the Greek yogurt, red enchilada sauce, sea salt, black pepper, cumin, and garlic powder until smooth.
Shred the cooked chicken breast and fold it into the sauce mixture along with the sautéed vegetables.
Slice the corn tortilla into thin strips and layer them at the bottom of a small oven-safe baking dish.
Pour the chicken and sauce mixture over the tortilla strips, spreading it evenly to the edges.
Top with the shredded cheddar cheese and bake for 15-20 minutes until the sauce is bubbling and the cheese is golden and melted.