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 shredded chicken breast; 1 medium corn tortilla; 2 tbsp nonfat Greek yogurt; 0.25 cup red enchilada sauce; 0.5 oz shredded cheddar cheese; 0.25 cup diced bell peppers; 0.25 cup diced red onion; 0.25 tsp chili powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp avocado oil

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-spiced sauce with corn tortillas and melted cheddar for a bubbly and satisfying finish.

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NUTRITION

Protein

52.2g

Fat

16.4g

Carbs

25.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz cooked shredded chicken breast

1 medium corn tortilla

2 tbsp nonfat Greek yogurt

0.25 cup red enchilada sauce

0.5 oz shredded cheddar cheese

0.25 cup diced bell peppers

0.25 cup diced red onion

0.25 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the avocado oil in a skillet over medium heat and sauté the diced bell peppers and red onions until they are tender and slightly caramelized.
3
In a medium mixing bowl, combine the shredded chicken breast, Greek yogurt, chili powder, sea salt, black pepper, and half of the red enchilada sauce.
4
Cut the corn tortilla into thin strips and layer them at the bottom of a small oven-safe baking dish.
5
Spread the creamy chicken mixture over the tortilla strips and top with the sautéed vegetables.
6
Pour the remaining enchilada sauce evenly over the top and sprinkle with the shredded cheddar cheese.
7
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has completely melted and turned golden.