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 plain Greek yogurt; 0.5 cup red enchilada sauce; 1 medium corn tortilla; 0.5 cup red bell pepper; 0.25 cup red onion; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 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 breast baked in a velvety spiced yogurt sauce with corn tortillas and vibrant peppers for a bubbly and satisfying finish.

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NUTRITION

Protein

54.3g

Fat

19.8g

Carbs

39.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup plain Greek yogurt

0.5 cup red enchilada sauce

1 medium corn tortilla

0.5 cup red bell pepper

0.25 cup red onion

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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 extra virgin olive oil in a skillet over medium heat and sauté the diced red onion and red bell pepper until softened.
3
Season the chicken breast with sea salt, black pepper, and garlic powder, then cook thoroughly and shred into bite-sized pieces.
4
In a mixing bowl, combine the shredded chicken, sautéed vegetables, Greek yogurt, and 0.25 cup of the red enchilada sauce.
5
Cut the corn tortilla into 1-inch wide strips.
6
Spread a thin layer of the remaining enchilada sauce on the bottom of a small oven-safe baking dish.
7
Layer half of the tortilla strips, followed by the creamy chicken mixture, and top with the remaining tortilla strips and sauce.
8
Bake for 15-20 minutes until the edges are golden and the sauce is bubbling.
9
Garnish with fresh chopped cilantro before serving.