YOUR SOLIN GENERATED RECIPE
Creamy Chili Chicken Enchilada Bake
Shredded chicken and peppers baked in a velvety chili-spiced yogurt sauce, layered between corn tortillas and finished with a bubbly layer of melted cheese.
INGREDIENTS
4 oz cooked shredded chicken breast
0.25 cup non-fat Greek yogurt
0.5 cup red enchilada sauce
2 small corn tortillas
0.5 oz shredded cheddar cheese
0.25 cup diced bell pepper
0.25 cup diced onion
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp chili powder
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced bell peppers and onions until they are softened and fragrant.
In a medium mixing bowl, stir together the cooked shredded chicken, Greek yogurt, half of the red enchilada sauce, chili powder, sea salt, and black pepper until well combined.
Spread a thin layer of the remaining enchilada sauce on the bottom of a small oven-safe baking dish.
Tear the corn tortillas into bite-sized pieces and layer half of them across the bottom of the dish.
Top the tortilla layer with the creamy chicken mixture and the sautéed vegetables, spreading them out evenly.
Add the remaining tortilla pieces over the chicken and pour the rest of the enchilada sauce over the top.
Sprinkle the shredded cheddar cheese evenly over the surface of the bake.
Bake for 15-20 minutes until the cheese is completely melted and the sauce is bubbling around the edges.
Garnish with fresh chopped cilantro and serve while hot.