YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Tender shredded chicken and bell peppers tossed in a velvety yogurt-enchilada sauce, baked under a layer of bubbly melted cheese.
INGREDIENTS
4.5 oz chicken breast
2 small corn tortillas
0.33 cup red enchilada sauce
2 tbsp plain Greek yogurt
0.5 oz cheddar cheese
0.25 cup red bell pepper
0.25 cup yellow onion
0.25 tbsp extra virgin 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).
In a small skillet over medium heat, sauté the diced onion and red bell pepper in olive oil until they are soft and fragrant.
Add the pre-cooked shredded chicken breast to the skillet, seasoning with sea salt, black pepper, and garlic powder, then remove from heat.
In a small mixing bowl, whisk together the red enchilada sauce and plain Greek yogurt until a smooth, creamy sauce forms.
Slice the corn tortillas into 1-inch wide strips.
In a small oven-safe baking dish, layer half of the tortilla strips, followed by the chicken and vegetable mixture.
Pour the creamy enchilada sauce evenly over the chicken and top with the remaining tortilla strips.
Sprinkle the shredded cheddar cheese over the top and bake for 15-20 minutes until the cheese is melted and the edges are bubbling.
Remove from the oven and garnish with freshly chopped cilantro before serving.