YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Tender shredded chicken and sautéed peppers layered with corn tortillas and a velvety Greek yogurt enchilada sauce, then baked until the cheese is bubbly and golden.
INGREDIENTS
4 oz chicken breast
1 medium corn tortilla
0.25 cup non-fat Greek yogurt
0.25 cup red enchilada sauce
0.5 oz sharp cheddar cheese
0.5 cup bell pepper
0.25 cup yellow onion
0.5 tsp extra virgin olive oil
0.25 tsp ground cumin
0.25 tsp garlic powder
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small individual-sized baking dish.
In a small skillet over medium heat, add the olive oil and sauté the diced bell peppers and onions until they are soft and slightly translucent.
In a medium mixing bowl, whisk together the non-fat Greek yogurt and the red enchilada sauce until the mixture is smooth and creamy.
Stir the shredded chicken, sautéed vegetables, ground cumin, garlic powder, sea salt, and black pepper into the yogurt sauce until well combined.
Tear the corn tortilla into bite-sized pieces and layer half of them at the bottom of the prepared baking dish.
Spread half of the creamy chicken mixture over the tortillas, then repeat with the remaining tortilla pieces and chicken mixture.
Sprinkle the shredded cheddar cheese evenly over the top and bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.