YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Baked shredded chicken tossed in a velvety Greek yogurt and red chili sauce, layered with corn tortillas and topped with golden, bubbling cheddar cheese.
INGREDIENTS
4 oz cooked shredded chicken breast
0.25 cup plain non-fat Greek yogurt
0.5 cup red enchilada sauce
1 medium corn tortilla
0.5 oz shredded sharp cheddar cheese
0.5 cup diced bell pepper
0.25 cup diced yellow onion
1 tsp extra virgin 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) and lightly grease a small oven-safe baking dish.
Heat the olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until softened and fragrant.
In a medium bowl, combine the cooked shredded chicken, Greek yogurt, half of the enchilada sauce, sautéed vegetables, sea salt, black pepper, and garlic powder.
Cut the corn tortilla into quarters or small strips to fit your baking dish.
Spread a spoonful of the remaining enchilada sauce on the bottom of the dish, then layer half of the tortilla pieces, followed by the chicken mixture.
Top with the remaining tortilla pieces, the rest of the enchilada sauce, and the shredded cheddar cheese.
Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted beautifully.
Remove from the oven and garnish with fresh chopped cilantro before serving.