YOUR SOLIN GENERATED RECIPE
Creamy Chili Chicken Enchilada Bake
Tender shredded chicken and sautéed peppers are folded into a velvety chili-yogurt sauce and baked until the cheese is bubbling and golden.
INGREDIENTS
4 oz Cooked chicken breast
0.25 cup Plain Greek yogurt
0.5 cup Red enchilada sauce
2 whole Corn tortillas
0.5 oz Sharp cheddar cheese
0.5 cup Bell peppers
0.25 cup Yellow onion
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Chili powder
1 tsp Olive oil
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.
Heat the olive oil in a skillet over medium heat; add the diced bell peppers and yellow onion, sautéing for about 5 minutes until the vegetables are softened and fragrant.
In a medium mixing bowl, whisk together the red enchilada sauce, plain Greek yogurt, chili powder, sea salt, and black pepper until the sauce is smooth and creamy.
Fold the shredded cooked chicken and the sautéed vegetables into the sauce mixture until everything is thoroughly coated.
Slice the corn tortillas into 1-inch wide strips.
Layer half of the tortilla strips in the bottom of the prepared baking dish, then pour the creamy chicken mixture over the top.
Scatter the remaining tortilla strips over the chicken and finish by sprinkling the sharp cheddar cheese evenly across the top.
Bake for 15 to 20 minutes until the edges are bubbling and the cheese is melted and slightly golden.