YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Baked shredded chicken and sautéed peppers are folded into a velvety yogurt-based enchilada sauce until the cheese is bubbly and golden.
INGREDIENTS
4 oz chicken breast
0.25 cup non-fat Greek yogurt
0.5 cup red enchilada sauce
2 medium corn tortillas
0.5 oz shredded cheddar cheese
0.5 cup bell peppers
0.5 cup yellow onion
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 onion and bell peppers until they are softened and fragrant.
In a large mixing bowl, combine the cooked shredded chicken breast, 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 thoroughly coated in the creamy sauce.
Slice the corn tortillas into one-inch wide strips.
In a small oven-safe baking dish, layer half of the tortilla strips, followed by the entire chicken mixture, the remaining tortilla strips, and the rest of the enchilada sauce.
Top the dish evenly with the shredded cheddar cheese and bake for 20 minutes until the cheese is melted and bubbly.
Remove from the oven and garnish with fresh chopped cilantro before serving hot.