YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Baked shredded chicken tossed in a velvety Greek yogurt-based sauce, layered with corn tortillas and topped with bubbly melted cheese for a comforting finish.
INGREDIENTS
4 oz cooked shredded chicken breast
0.25 cup plain Greek yogurt
0.5 cup red enchilada sauce
2 medium corn tortillas
0.5 oz shredded cheddar cheese
0.25 cup diced red bell pepper
0.25 cup diced yellow onion
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp olive oil
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of oil.
Heat the olive oil in a skillet over medium heat and sauté the diced red bell pepper and yellow onion until they are softened and fragrant.
In a medium mixing bowl, combine the shredded chicken breast, Greek yogurt, half of the red enchilada sauce, the sautéed vegetables, sea salt, and black pepper.
Slice the corn tortillas into bite-sized strips or quarters.
Spread a small spoonful of the remaining enchilada sauce across the bottom of the prepared baking dish to prevent sticking.
Layer half of the tortilla strips into the dish, followed by the creamy chicken mixture, and then the remaining tortilla strips and sauce.
Sprinkle the shredded cheddar cheese evenly over the top layer.
Bake for 15 to 20 minutes until the sauce is bubbling at the edges and the cheese has completely melted.