YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Tender shredded chicken tossed in a velvety Greek yogurt and red chili sauce, baked between layers of corn tortillas and topped with bubbly, melted cheddar cheese.
INGREDIENTS
4 oz chicken breast
0.25 cup Greek yogurt
0.25 cup red enchilada sauce
1 oz cheddar cheese
2 small corn tortillas
0.5 cup bell pepper
0.25 cup onion
1 tsp olive oil
0.5 tsp cumin
0.5 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp cilantro
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.
In a skillet over medium heat, add the olive oil and sauté the diced bell pepper and onion until they are tender and translucent.
In a mixing bowl, combine the cooked shredded chicken breast, Greek yogurt, half of the enchilada sauce, cumin, chili powder, sea salt, and black pepper.
Spread a small spoonful of the remaining enchilada sauce onto the bottom of the prepared baking dish to prevent sticking.
Place one corn tortilla in the dish, top with half of the creamy chicken mixture and a sprinkle of cheddar cheese.
Layer the second tortilla on top, followed by the remaining chicken mixture and a final layer of cheese.
Drizzle the remaining enchilada sauce over the top and bake for 15-20 minutes until the cheese is melted and bubbling.
Garnish with fresh chopped cilantro and let cool for 5 minutes before serving.