Name: Creamy Chili Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked chicken breast; 2 whole corn tortillas; 2 tbsp plain Greek yogurt; 0.25 cup red enchilada sauce; 0.5 oz shredded cheddar cheese; 0.5 cup bell pepper; 0.25 cup yellow onion; 0.5 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp sea salt; 0.25 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Chili Chicken Enchilada Bake

Tender shredded chicken tossed in a creamy chili-yogurt sauce and baked between layers of corn tortillas and bubbly melted cheese.

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NUTRITION

Protein

49.1g

Fat

12.1g

Carbs

42.5g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked chicken breast

2 whole corn tortillas

2 tbsp plain Greek yogurt

0.25 cup red enchilada sauce

0.5 oz shredded cheddar cheese

0.5 cup bell pepper

0.25 cup yellow onion

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 375°F and lightly grease a small oven-safe baking dish.
2
In a medium bowl, combine the shredded chicken, Greek yogurt, diced bell pepper, diced onion, chili powder, cumin, sea salt, and black pepper until well mixed.
3
Spread 1 tablespoon of the enchilada sauce over the bottom of the prepared baking dish to prevent sticking.
4
Place one tortilla on top of the sauce, then spread half of the chicken mixture and another tablespoon of sauce over the tortilla.
5
Top with the second tortilla and the remaining chicken mixture.
6
Pour the remaining enchilada sauce over the top and sprinkle evenly with the shredded cheddar cheese.
7
Bake for 15 to 20 minutes until the edges of the tortillas are crisp and the cheese is golden and bubbling.