YOUR SOLIN GENERATED RECIPE
Creamy Chili Chicken Enchilada Bake
Tender shredded chicken and corn tortillas baked in a velvety chili-spiced yogurt sauce for a bubbly and comforting meal.
INGREDIENTS
4.5 oz chicken breast
1.5 medium corn tortillas
0.25 cup plain Greek yogurt
0.25 cup red enchilada sauce
0.5 oz shredded mozzarella cheese
1 tsp extra virgin olive oil
0.5 cup bell pepper
0.25 cup red onion
0.25 tsp chili powder
0.25 tsp cumin
0.13 tsp sea salt
0.13 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 375°F (190°C).
Dice the chicken breast into small bite-sized pieces and season with sea salt and black pepper.
Heat the olive oil in a skillet over medium heat. Add the chicken, diced bell pepper, and red onion, sautéing until the chicken is cooked through and veggies are soft.
In a small bowl, whisk together the Greek yogurt, red enchilada sauce, chili powder, and cumin until smooth.
Cut the corn tortillas into 1-inch strips.
In a small oven-safe baking dish, layer half of the tortilla strips, followed by the chicken and veggie mixture, and half of the creamy sauce.
Top with the remaining tortilla strips and the rest of the sauce, then sprinkle the shredded mozzarella cheese over the top.
Bake for 15-20 minutes until the cheese is melted and the sauce is bubbling.
Garnish with fresh cilantro before serving.