Name: Creamy Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz cooked chicken breast; 2 tbsp plain Greek yogurt; 0.5 cup red enchilada sauce; 1 medium corn tortilla; 0.25 cup red bell pepper; 0.25 cup yellow onion; 0.5 oz shredded cheddar cheese; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 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

Tender shredded chicken and corn tortillas baked in a velvety yogurt-based enchilada sauce with melted cheddar and vibrant peppers.

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NUTRITION

Protein

53.1g

Fat

16.1g

Carbs

32.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz cooked chicken breast

2 tbsp plain Greek yogurt

0.5 cup red enchilada sauce

1 medium corn tortilla

0.25 cup red bell pepper

0.25 cup yellow onion

0.5 oz shredded cheddar cheese

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the olive oil in a small skillet over medium heat and sauté the diced bell peppers and onions until they are softened and fragrant.
3
In a mixing bowl, whisk together the red enchilada sauce and Greek yogurt until the mixture is smooth and creamy.
4
Stir the shredded chicken, sautéed vegetables, sea salt, and black pepper into the sauce until well combined.
5
Slice the corn tortilla into bite-sized strips and gently fold them into the chicken and sauce mixture.
6
Transfer the entire mixture into a small oven-safe baking dish, spreading it out evenly.
7
Sprinkle the shredded cheddar cheese over the top of the dish.
8
Bake for 15 to 20 minutes, or until the sauce is bubbling and the cheese has melted into a golden crust.
9
Remove from the oven and garnish with fresh chopped cilantro before serving warm.