YOUR SOLIN GENERATED RECIPE
Chicken Tortilla Casserole with Roasted Poblano
Shredded chicken and roasted poblano strips layered between corn tortillas and baked with a tangy tomato sauce and melted cheese for a smoky, comforting finish.
INGREDIENTS
4 oz chicken breast
1.5 medium corn tortillas
1 medium poblano pepper
0.25 cup white onion
0.25 cup tomato puree
0.5 oz Monterey Jack cheese
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
2 tbsp nonfat Greek yogurt
1 tbsp fresh cilantro
PREPARATION
Roast poblano over an open flame or under a broiler until charred, then peel, seed, and slice into strips.
Sauté diced onions in olive oil until translucent, then stir in the tomato puree, garlic powder, salt, and pepper to create a simple salsa.
Cut the corn tortillas into quarters or strips.
In a small baking dish, spread a spoonful of the tomato sauce on the bottom.
Layer half of the tortilla pieces, followed by half of the shredded chicken, half of the poblano strips, and a drizzle of sauce.
Repeat the layers with the remaining tortillas, chicken, and poblanos, finishing with the remaining sauce and a sprinkle of Monterey Jack cheese.
Bake at 375°F for 15-20 minutes until the cheese is bubbly and golden.
Top with a dollop of Greek yogurt and fresh cilantro before serving.