YOUR SOLIN GENERATED RECIPE
Creamy Chili Chicken Enchilada Bake
Baked shredded chicken and sautéed peppers folded into a rich, creamy chili sauce and topped with cheese for a savory, bubbling finish.
INGREDIENTS
4 oz cooked chicken breast
0.25 cup plain Greek yogurt
2 small corn tortillas
0.5 oz cheddar cheese
0.25 cup red enchilada sauce
0.25 cup bell pepper
0.25 cup yellow onion
0.5 tbsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp chili powder
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the olive oil in a small skillet over medium heat and sauté the diced bell pepper and yellow onion until softened and translucent.
In a mixing bowl, combine the shredded cooked chicken, Greek yogurt, half of the red enchilada sauce, chili powder, sea salt, and black pepper.
Fold the sautéed peppers and onions into the chicken mixture until well combined.
Slice the corn tortillas into thin strips or bite-sized squares.
In a small oven-safe baking dish, spread a thin layer of the remaining enchilada sauce on the bottom.
Layer the tortilla pieces and the creamy chicken mixture into the dish, then drizzle the rest of the sauce over the top.
Sprinkle the shredded cheddar cheese evenly over the bake.
Place in the oven and bake for 15 to 20 minutes, or until the sauce is bubbling and the cheese is fully melted and slightly golden.
Remove from the oven and garnish with freshly chopped cilantro before serving warm.