YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Baked shredded chicken and crisp bell peppers tossed in a velvety yogurt-enchilada sauce until the cheese is bubbly and golden.
INGREDIENTS
4.5 oz cooked chicken breast
0.25 cup non-fat Greek yogurt
0.5 cup red enchilada sauce
2 whole corn tortillas
0.5 cup bell pepper
0.25 cup yellow onion
0.5 oz sharp cheddar cheese
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the olive oil in a skillet over medium heat and sauté the diced bell peppers and onions until they are softened and fragrant.
In a large mixing bowl, combine the shredded cooked chicken, Greek yogurt, half of the enchilada sauce, sea salt, black pepper, and garlic powder.
Stir the sautéed vegetables into the chicken mixture until everything is evenly coated in the creamy sauce.
Slice the corn tortillas into one-inch wide strips.
Spread a thin layer of the remaining enchilada sauce onto the bottom of a small oven-safe baking dish.
Layer half of the tortilla strips in the dish, followed by the entire chicken mixture, the remaining tortilla strips, and the rest of the sauce.
Sprinkle the shredded cheddar cheese over the top and bake for 15-20 minutes until the cheese is melted and bubbly.
Garnish with fresh chopped cilantro before serving warm.