Name: Creamy Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Boneless skinless chicken breast; 0.25 tsp Avocado oil; 0.5 cup Red bell pepper; 0.5 cup Yellow onion; 0.25 cup Red enchilada sauce; 0.25 cup Plain Greek yogurt; 1 small Corn tortillas; 0.25 oz Sharp cheddar cheese; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 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 Chicken Enchilada Bake

Sautéed chicken and bell peppers tossed in a velvety Greek yogurt enchilada sauce and baked with a sprinkle of melted cheddar for a bubbly, golden finish.

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NUTRITION

Protein

55.2g

Fat

15.2g

Carbs

36.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless skinless chicken breast

0.25 tsp Avocado oil

0.5 cup Red bell pepper

0.5 cup Yellow onion

0.25 cup Red enchilada sauce

0.25 cup Plain Greek yogurt

1 small Corn tortillas

0.25 oz Sharp cheddar cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat oven to 375°F.
2
Dice chicken into bite-sized pieces and season with sea salt, black pepper, and garlic powder.
3
Heat avocado oil in a skillet over medium-high heat and sauté chicken until browned and cooked through.
4
Add diced onions and bell peppers to the skillet and cook until softened.
5
In a small bowl, whisk together the red enchilada sauce and Greek yogurt until smooth.
6
Slice corn tortillas into one-inch strips.
7
In a small baking dish, layer the chicken-veggie mixture, tortilla strips, and the creamy enchilada sauce.
8
Top with shredded sharp cheddar cheese.
9
Bake for 15-20 minutes until the cheese is melted and the sauce is bubbly.
10
Garnish with chopped fresh cilantro before serving.