Name: Creamy Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked chicken breast; 1 medium corn tortilla; 2 tbsp non-fat Greek yogurt; 0.25 cup red enchilada sauce; 0.5 oz sharp cheddar cheese; 0.5 cup bell peppers; 0.25 cup onion; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp cumin; 0.25 tsp garlic powder; 1 tbsp fresh cilantro

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

Tender shredded chicken and sautéed peppers are tossed in a velvety Greek yogurt enchilada sauce and baked until the cheese is bubbly and golden.

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NUTRITION

Protein

45.5g

Fat

15.9g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked chicken breast

1 medium corn tortilla

2 tbsp non-fat Greek yogurt

0.25 cup red enchilada sauce

0.5 oz sharp cheddar cheese

0.5 cup bell peppers

0.25 cup onion

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp cumin

0.25 tsp garlic powder

1 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the olive oil in a small skillet over medium heat and sauté the diced bell peppers and onions until softened, about 5 minutes.
3
In a mixing bowl, combine the shredded cooked chicken, Greek yogurt, enchilada sauce, sea salt, black pepper, cumin, and garlic powder until well incorporated.
4
Slice the corn tortilla into thin strips or bite-sized squares.
5
In a small oven-safe baking dish, layer the tortilla pieces followed by the creamy chicken and vegetable mixture.
6
Top evenly with the shredded sharp cheddar cheese.
7
Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted and slightly browned.
8
Garnish with fresh chopped cilantro before serving.