Name: Creamy Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz cooked shredded chicken breast; 1 medium corn tortilla; 0.25 cup plain Greek yogurt; 0.5 cup red enchilada sauce; 0.5 cup bell peppers; 0.25 cup yellow onion; 1 tsp olive oil; 0.5 oz pepper jack cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh cilantro

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

Baked shredded chicken and sautéed peppers are folded into a creamy, spiced tomato sauce for a bubbly and comforting finish.

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NUTRITION

Protein

53.1g

Fat

19.1g

Carbs

36.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz cooked shredded chicken breast

1 medium corn tortilla

0.25 cup plain Greek yogurt

0.5 cup red enchilada sauce

0.5 cup bell peppers

0.25 cup yellow onion

1 tsp olive oil

0.5 oz pepper jack cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

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PREPARATION

1
Preheat oven to 375°F.
2
Heat olive oil in a skillet over medium heat and sauté bell peppers and onions until softened.
3
In a bowl, whisk together the red enchilada sauce, Greek yogurt, garlic powder, sea salt, and black pepper.
4
Stir the shredded chicken and sautéed vegetables into the sauce mixture until well coated.
5
Slice the corn tortilla into thin strips and fold them into the chicken mixture.
6
Transfer the mixture to a small baking dish and sprinkle with pepper jack cheese.
7
Bake for 15-20 minutes until the cheese is melted and the edges are bubbly.
8
Garnish with fresh cilantro before serving.