YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Tender chicken breast baked in a velvety yogurt-enchilada sauce with vibrant peppers and melted cheese for a comforting, protein-packed meal.
INGREDIENTS
5 oz chicken breast
0.25 cup plain Greek yogurt
0.25 cup red enchilada sauce
1 medium corn tortilla
0.5 cup bell pepper
0.25 cup red onion
0.5 oz cheddar cheese
1 tsp olive oil
0.25 tsp cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the olive oil in a small skillet over medium heat and sauté the diced bell peppers and red onions until they are softened and fragrant.
In a medium mixing bowl, combine the cooked and shredded chicken breast with the Greek yogurt, red enchilada sauce, cumin, garlic powder, sea salt, and black pepper.
Slice the corn tortilla into thin strips and gently fold them into the chicken mixture along with the sautéed vegetables.
Transfer the entire mixture into a small oven-safe baking dish, spreading it out into an even layer.
Top the dish with the shredded cheddar cheese and bake for 15 to 20 minutes until the sauce is bubbly and the cheese has melted into a golden crust.