Name: Creamy Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz cooked chicken breast; 2 small corn tortillas; 0.25 cup red enchilada sauce; 2 tbsp non-fat Greek yogurt; 0.5 oz shredded cheddar cheese; 0.5 cup bell pepper; 0.25 cup yellow onion; 0 tsp olive oil; 0.5 tsp ground cumin; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Enchilada Bake

Tender shredded chicken and corn tortilla strips baked in a velvety, spiced enchilada sauce and topped with bubbly melted cheese for a comforting, savory finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

56.2g

Fat

13.2g

Carbs

48.9g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked chicken breast

2 small corn tortillas

0.25 cup red enchilada sauce

2 tbsp non-fat Greek yogurt

0.5 oz shredded cheddar cheese

0.5 cup bell pepper

0.25 cup yellow onion

0 tsp olive oil

0.5 tsp ground cumin

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the olive oil in a small skillet over medium heat and sauté the diced onion and bell pepper until they are soft and slightly caramelized.
3
In a medium mixing bowl, whisk together the red enchilada sauce and Greek yogurt until smooth and creamy.
4
Stir the shredded chicken, sautéed vegetables, ground cumin, garlic powder, sea salt, and black pepper into the sauce mixture.
5
Slice the corn tortillas into 1-inch wide strips and gently fold them into the chicken mixture until well coated.
6
Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.
7
Sprinkle the shredded cheddar cheese over the top and bake for 15 to 20 minutes, or until the sauce is bubbling and the cheese has melted into a golden crust.