Name: Creamy Chili Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup plain Greek yogurt; 0.5 cup red enchilada sauce; 1 small corn tortilla; 0.5 oz cheddar cheese; 0.5 cup red bell pepper; 0.5 cup yellow onion; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp chili powder

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Chili Chicken Enchilada Bake

Shredded chicken breast baked in a velvety chili-yogurt sauce and layered with corn tortillas for a bubbly, comforting finish.

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NUTRITION

Protein

57.8g

Fat

18.7g

Carbs

39g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup plain Greek yogurt

0.5 cup red enchilada sauce

1 small corn tortilla

0.5 oz cheddar cheese

0.5 cup red bell pepper

0.5 cup yellow onion

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp chili powder

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until they are soft and fragrant.
3
In a medium mixing bowl, combine the cooked shredded chicken breast, Greek yogurt, half of the red enchilada sauce, sea salt, black pepper, and chili powder.
4
Spread a thin layer of the remaining enchilada sauce on the bottom of a small oven-safe baking dish.
5
Tear the corn tortilla into bite-sized pieces and layer half of them over the sauce in the dish.
6
Spread the creamy chicken mixture evenly over the tortilla pieces.
7
Top with the remaining tortilla pieces and the rest of the enchilada sauce.
8
Sprinkle the shredded cheddar cheese over the top.
9
Bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbling around the edges.
10
Let sit for 5 minutes before serving to allow the layers to set.