YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Shredded chicken and crisp bell peppers tossed in a velvety Greek yogurt sauce, baked with corn tortilla strips and bubbly melted cheese.
INGREDIENTS
4 oz chicken breast
0.25 cup non-fat plain Greek yogurt
2 whole small corn tortillas
0.25 cup red enchilada sauce
0.5 oz sharp cheddar cheese
0.25 cup bell pepper
0.25 cup yellow onion
1 tsp olive oil
0.25 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.
Heat the olive oil in a skillet over medium heat, then add the diced bell pepper and yellow onion, sautéing until they are soft and fragrant.
In a medium mixing bowl, combine the shredded cooked chicken breast with the sautéed vegetables and the non-fat plain Greek yogurt.
Stir in the ground cumin, garlic powder, sea salt, and black pepper until the chicken is evenly coated in the creamy mixture.
Slice the corn tortillas into one-inch wide strips.
Place half of the tortilla strips in the bottom of the prepared baking dish, then spread the chicken mixture evenly over the top.
Layer the remaining tortilla strips over the chicken, then pour the red enchilada sauce over the entire dish.
Sprinkle the sharp cheddar cheese over the top and bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted.
Remove from the oven and let it rest for a few minutes before garnishing with fresh cilantro and serving.