YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Tender shredded chicken and bell peppers baked in a velvety spiced sauce with melted cheddar for a bubbly and satisfying finish.
INGREDIENTS
4 oz chicken breast
1 medium corn tortilla
0.5 cup red enchilada sauce
2 tbsp plain Greek yogurt
0.5 cup red bell pepper
0.25 cup yellow onion
0.5 oz sharp cheddar cheese
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp olive oil
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 bell peppers and yellow onions until they are soft and fragrant.
In a mixing bowl, combine the cooked shredded chicken breast, sautéed vegetables, Greek yogurt, and half of the red enchilada sauce.
Season the mixture with sea salt and black pepper, stirring until the chicken is thoroughly coated in the creamy sauce.
Slice the corn tortilla into small strips or bite-sized squares.
Spread a small spoonful of the remaining enchilada sauce at the bottom of a small oven-safe baking dish.
Layer the tortilla pieces and the chicken mixture into the dish, then pour the remaining enchilada sauce over the top.
Sprinkle the shredded sharp cheddar cheese evenly over the bake.
Place in the oven and bake for 15 to 20 minutes until the cheese is melted and the edges are bubbly.
Remove from the oven and garnish with freshly chopped cilantro before serving.