YOUR SOLIN GENERATED RECIPE
Creamy Chili Chicken Enchilada Bake
Shredded chicken and sautéed peppers are tossed in a velvety chili-yogurt sauce and baked until the cheese is bubbling and golden.
INGREDIENTS
4.5 oz Cooked chicken breast
2 small Corn tortillas
0.25 cup Plain Greek yogurt
0.5 cup Red enchilada sauce
0.25 cup Green bell pepper
0.25 cup Red onion
0.5 oz Shredded sharp cheddar cheese
0.5 tsp Avocado oil
0.25 tsp Chili powder
0.25 tsp Ground cumin
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the avocado oil in a skillet over medium heat and sauté the diced onion and green bell pepper until softened and fragrant.
In a medium mixing bowl, whisk together the Greek yogurt, red enchilada sauce, chili powder, cumin, sea salt, and black pepper until smooth.
Fold the shredded cooked chicken and the sautéed vegetables into the creamy sauce until well combined.
Cut the corn tortillas into one-inch wide strips.
Layer half of the tortilla strips in the bottom of a small oven-safe baking dish.
Pour the chicken and sauce mixture over the first layer of tortillas, then top with the remaining tortilla strips.
Sprinkle the shredded cheddar cheese evenly over the top.
Bake for 15 to 20 minutes, or until the sauce is bubbly and the cheese has melted into a golden crust.
Remove from the oven and let rest for 5 minutes before serving.