YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Sautéed chicken and peppers layered with corn tortillas and a velvety Greek yogurt enchilada sauce, baked until the cheese is bubbly and golden.
INGREDIENTS
4.5 oz chicken breast
0.25 cup plain Greek yogurt
0.5 cup red enchilada sauce
1 medium corn tortilla
0.5 cup red bell pepper
0.25 cup yellow onion
0.5 oz shredded cheddar cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp ground cumin
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the olive oil in a non-stick skillet over medium heat and sauté the diced onion and bell pepper until they begin to soften.
Add the diced chicken breast to the skillet along with the sea salt, black pepper, and ground cumin, cooking until the chicken is browned and cooked through.
In a small mixing bowl, whisk together the red enchilada sauce and plain Greek yogurt until the mixture is smooth and creamy.
Cut the corn tortilla into bite-sized strips or small squares.
In a small individual-sized baking dish, spread a spoonful of the sauce on the bottom, then layer half of the chicken and vegetable mixture, half of the tortilla strips, and half of the remaining sauce.
Repeat the layers with the rest of the chicken, tortillas, and sauce, then top evenly with the shredded cheddar cheese.
Bake for 15 to 20 minutes, or until the sauce is bubbling and the cheese has melted into a golden crust.
Remove from the oven and let it stand for 5 minutes before garnishing with fresh cilantro and serving.