YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Baked shredded chicken breast in a velvety Greek yogurt and red enchilada sauce, layered with corn tortillas and topped with bubbly melted cheese.
INGREDIENTS
5 oz Chicken breast
0.25 cup Plain Greek yogurt
0.5 cup Red enchilada sauce
1 medium Corn tortilla
0.5 oz Monterey Jack cheese
0.25 cup Bell pepper
0.25 cup Yellow onion
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) and lightly grease a small individual-sized baking dish.
In a small skillet over medium heat, add the olive oil and sauté the diced yellow onion and bell pepper until they are soft and translucent.
In a medium mixing bowl, combine the cooked shredded chicken breast, plain Greek yogurt, half of the red enchilada sauce, garlic powder, sea salt, and black pepper.
Cut the corn tortilla into bite-sized strips or small squares.
Spread a spoonful of the remaining enchilada sauce on the bottom of the baking dish, then layer half of the tortilla pieces followed by the chicken mixture.
Top with the remaining tortilla pieces, the rest of the enchilada sauce, and sprinkle the Monterey Jack cheese evenly over the top.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has completely melted and turned slightly golden.
Remove from the oven and let it cool for 3 minutes before garnishing with fresh cilantro and serving.