YOUR SOLIN GENERATED RECIPE
Creamy Shredded Chicken Enchilada Bake
Tender shredded chicken tossed in a velvety yogurt-based enchilada sauce and baked until the bubbly cheese topping is golden and irresistible.
INGREDIENTS
5 oz cooked shredded chicken breast
0.25 cup non-fat Greek yogurt
0.5 cup red enchilada sauce
0.25 oz shredded sharp cheddar cheese
1 small corn tortillas
0.25 cup diced green chiles
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 oven-safe baking dish.
In a medium mixing bowl, combine the shredded chicken, Greek yogurt, diced green chiles, sea salt, black pepper, and garlic powder until well incorporated.
Spread 2 tablespoons of the red enchilada sauce across the bottom of the prepared baking dish.
Cut the corn tortillas into 1-inch strips or bite-sized pieces.
Layer half of the tortilla pieces on the bottom of the dish, followed by half of the chicken mixture and half of the remaining enchilada sauce.
Repeat the layers with the remaining tortillas, chicken mixture, and the rest of the sauce.
Sprinkle the shredded cheddar cheese evenly over the top of the bake.
Place in the oven and bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.
Remove from the oven and let cool for 5 minutes before garnishing with fresh chopped cilantro and serving.