Name: Creamy Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 2 tbsp Greek yogurt; 0.5 cup Red enchilada sauce; 0.5 oz Cheddar cheese; 1 medium Corn tortilla; 0.25 cup Bell pepper; 0.25 cup Yellow onion; 1 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 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 baked in a velvety yogurt-enchilada sauce, layered with corn tortillas and topped with bubbly melted cheddar.

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NUTRITION

Protein

53.9g

Fat

17.9g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

2 tbsp Greek yogurt

0.5 cup Red enchilada sauce

0.5 oz Cheddar cheese

1 medium Corn tortilla

0.25 cup Bell pepper

0.25 cup Yellow onion

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the avocado oil in a skillet over medium heat and sauté the diced bell pepper and yellow onion until they are softened and translucent.
3
In a large mixing bowl, combine the cooked shredded chicken breast, Greek yogurt, red enchilada sauce, sautéed vegetables, sea salt, and black pepper until well incorporated.
4
Cut the corn tortilla into small strips or bite-sized pieces.
5
In a small oven-safe baking dish, layer the tortilla pieces and the creamy chicken mixture, spreading it out evenly.
6
Top the mixture with the shredded cheddar cheese.
7
Bake for 15 to 20 minutes, or until the cheese is melted and the sauce is bubbling around the edges.
8
Remove from the oven and garnish with fresh chopped cilantro before serving.