YOUR SOLIN GENERATED RECIPE
Creamy Chili Chicken Enchilada Bake
Sautéed chicken and peppers baked with corn tortillas in a velvety chili sauce topped with melted cheese for a bubbly, satisfying finish.
INGREDIENTS
4 oz chicken breast
1 medium corn tortillas
0.13 cup plain Greek yogurt
0.5 cup red enchilada sauce
0.5 cup red bell pepper
0.5 cup yellow onion
0.25 oz sharp cheddar cheese
0.5 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp chili powder
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the olive oil in a skillet over medium heat and sauté the diced bell pepper and onion until they are softened and slightly caramelized.
In a medium mixing bowl, combine the cooked shredded chicken breast, 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 pieces.
Lightly coat the bottom of a small oven-safe baking dish with a tablespoon of the remaining enchilada sauce.
Layer half of the tortilla strips at the bottom of the dish, then spread the chicken and vegetable mixture evenly over the top.
Add the remaining tortilla strips and pour over the rest of the enchilada sauce.
Top with the shredded sharp cheddar cheese.
Bake for 15 to 20 minutes until the cheese is melted and the edges of the sauce are bubbly.