Name: Creamy Chili Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Cooked chicken breast; 1 medium Corn tortilla; 0.25 cup Plain Greek yogurt; 0.25 cup Red enchilada sauce; 0.5 oz Sharp cheddar cheese; 0.25 cup Diced green chilis; 0.25 tsp Garlic powder; 0.25 tsp Ground cumin; 0.13 tsp Sea salt; 0.13 tsp Black pepper; 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 Chili Chicken Enchilada Bake

Shredded chicken breast baked in a velvety chili-yogurt sauce and layered with corn tortilla strips for a bubbly, golden finish.

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NUTRITION

Protein

53.5g

Fat

11.6g

Carbs

23.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Cooked chicken breast

1 medium Corn tortilla

0.25 cup Plain Greek yogurt

0.25 cup Red enchilada sauce

0.5 oz Sharp cheddar cheese

0.25 cup Diced green chilis

0.25 tsp Garlic powder

0.25 tsp Ground cumin

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a medium mixing bowl, combine the shredded cooked chicken breast, Greek yogurt, red enchilada sauce, diced green chilis, garlic powder, cumin, sea salt, and black pepper.
3
Slice the corn tortilla into thin, bite-sized strips.
4
In a small oven-safe baking dish, spread half of the chicken mixture into an even layer.
5
Place half of the corn tortilla strips over the chicken layer.
6
Top with the remaining chicken mixture and the rest of the tortilla strips.
7
Sprinkle the shredded sharp cheddar cheese evenly over the top.
8
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.
9
Remove from the oven and garnish with fresh chopped cilantro before serving.