YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Tender shredded chicken and crisp bell peppers baked in a velvety spiced tomato sauce, topped with bubbly melted cheddar and fresh cilantro.
INGREDIENTS
5 oz cooked shredded chicken breast
2 small corn tortillas
0.5 cup tomato puree
2 tbsp non-fat Greek yogurt
0.5 oz shredded sharp cheddar cheese
0.25 cup diced red bell pepper
0.25 cup diced yellow onion
1 tsp avocado oil
0.5 tsp chili powder
0.25 tsp cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 375°F (190°C).
Heat avocado oil in a small skillet over medium heat and sauté the onion and bell pepper until they are softened and fragrant.
In a mixing bowl, whisk together the tomato puree, Greek yogurt, chili powder, cumin, garlic powder, sea salt, and black pepper until the sauce is smooth and creamy.
Fold the shredded chicken and the sautéed vegetables into half of the prepared sauce mixture.
Slice the corn tortillas into bite-sized strips and place half of them in the bottom of a small oven-safe baking dish.
Layer the chicken and vegetable mixture over the tortillas, then top with the remaining tortilla strips and the rest of the sauce.
Sprinkle the shredded cheddar cheese evenly over the top and bake for 15 to 20 minutes until the edges are bubbling and the cheese is golden.
Remove from the oven and garnish with fresh cilantro before serving warm.