YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Tender shredded chicken and sautéed peppers baked in a velvety yogurt-enchilada sauce for a bubbly, protein-packed comfort meal.
INGREDIENTS
4.5 oz chicken breast
1 medium corn tortilla
0.25 cup Greek yogurt
0.25 cup red enchilada sauce
0.5 cup bell pepper
0.5 cup yellow onion
0.25 oz cheddar cheese
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until they are softened and fragrant.
In a medium mixing bowl, combine the cooked shredded chicken breast, Greek yogurt, red enchilada sauce, garlic powder, sea salt, and black pepper.
Cut the corn tortilla into bite-sized strips and fold them into the chicken mixture along with the sautéed vegetables.
Lightly grease a small oven-safe baking dish and spread the chicken and vegetable mixture evenly inside.
Sprinkle the shredded cheddar cheese over the top of the mixture.
Bake for 15 to 20 minutes until the sauce is bubbly and the cheese has melted into a golden crust.
Remove from the oven and garnish with fresh chopped cilantro before serving warm.