YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Baked chicken breast tossed in a velvety Greek yogurt and red chili sauce, layered with corn tortillas and topped with bubbly melted cheese.
INGREDIENTS
4 oz Shredded chicken breast
0.25 cup Plain non-fat Greek yogurt
0.5 cup Red enchilada sauce
2 medium Corn tortillas
0.5 oz Sharp cheddar cheese
0.25 cup Diced green bell pepper
0.25 cup Diced red onion
1 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish with avocado oil.
Sauté the diced bell pepper and red onion in a skillet with avocado oil over medium heat until softened.
In a medium mixing bowl, whisk together the red enchilada sauce and Greek yogurt until smooth and creamy.
Fold the shredded chicken and sautéed vegetables into the sauce mixture until well coated, seasoning with sea salt and black pepper.
Slice the corn tortillas into one-inch wide strips.
Place half of the tortilla strips in the bottom of the prepared baking dish.
Spread the chicken and sauce mixture evenly over the tortilla strips, then top with the remaining strips.
Sprinkle the shredded cheddar cheese over the top and bake for 20 minutes until the cheese is melted and bubbly.
Remove from the oven and garnish with fresh cilantro before serving.