Name: Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 medium corn tortilla; 0.5 cup red enchilada sauce; 1 tsp olive oil; 0.5 cup zucchini; 0.5 cup bell pepper; 1 tbsp Monterey Jack cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp cilantro

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

YOUR SOLIN GENERATED RECIPE

Chicken Enchilada Bake

Baked shredded chicken and crisp vegetables layered with corn tortillas and smoky red sauce, finished with a bubbly and golden cheese topping.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

53.3g

Fat

17g

Carbs

31g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium corn tortilla

0.5 cup red enchilada sauce

1 tsp olive oil

0.5 cup zucchini

0.5 cup bell pepper

1 tbsp Monterey Jack cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 375°F.
2
Poach or pan-sear the chicken breast until cooked through, then shred with two forks.
3
Sauté diced zucchini and bell peppers in olive oil until tender-crisp.
4
Season the shredded chicken with sea salt, black pepper, and garlic powder.
5
Cut the corn tortilla into small strips.
6
In a small baking dish, layer half the enchilada sauce, then tortilla strips, chicken, and sautéed vegetables.
7
Top with the remaining sauce and shredded Monterey Jack cheese.
8
Bake for 15 minutes until heated through and the cheese is melted.
9
Garnish with fresh cilantro before serving.