Name: Creamy 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 Greek yogurt; 0.25 cup red enchilada sauce; 0.5 cup bell pepper; 0.5 cup yellow onion; 1 medium corn tortilla; 0.5 oz sharp cheddar cheese; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

Sautéed chicken and crisp bell peppers tossed in a velvety yogurt-enchilada sauce, baked until the cheese is bubbling and golden.

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NUTRITION

Protein

45.2g

Fat

15.0g

Carbs

34.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup Greek yogurt

0.25 cup red enchilada sauce

0.5 cup bell pepper

0.5 cup yellow onion

1 medium corn tortilla

0.5 oz sharp cheddar cheese

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 375°F.
2
Dice the chicken breast into bite-sized pieces and season them evenly with sea salt, black pepper, and garlic powder.
3
Heat the avocado oil in a large skillet over medium heat and sauté the chicken until it is cooked through and lightly browned.
4
Add the sliced bell pepper and yellow onion to the skillet, cooking for 3-4 minutes until the vegetables are tender-crisp.
5
In a small mixing bowl, whisk together the Greek yogurt and red enchilada sauce until smooth.
6
Slice the corn tortilla into half-inch wide strips.
7
In a medium bowl, combine the cooked chicken, sautéed vegetables, and tortilla strips with the creamy enchilada sauce.
8
Transfer the mixture into a small oven-safe baking dish and sprinkle the shredded cheddar cheese over the top.
9
Bake for 15 minutes or until the sauce is bubbling and the cheese has completely melted.