Name: Chicken Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 1 medium Corn tortilla; 0.5 cup Red enchilada sauce; 0.5 oz Shredded cheddar cheese; 0.5 cup Bell pepper; 0.25 cup Red onion; 1 tsp Olive oil; 2 tbsp Greek yogurt; 1 tbsp Fresh cilantro; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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

Shredded chicken and crisp bell peppers layered with corn tortillas and a smoky red sauce, baked until the cheese is bubbly and golden.

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NUTRITION

Protein

48.6g

Fat

17.3g

Carbs

35.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1 medium Corn tortilla

0.5 cup Red enchilada sauce

0.5 oz Shredded cheddar cheese

0.5 cup Bell pepper

0.25 cup Red onion

1 tsp Olive oil

2 tbsp Greek yogurt

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat oven to 375°F.
2
Heat olive oil in a skillet over medium heat. Add diced bell pepper and red onion, sautéing until softened.
3
Season the shredded chicken with sea salt, black pepper, and garlic powder.
4
Stir the seasoned chicken into the skillet with the vegetables to combine.
5
Spread a small spoonful of enchilada sauce on the bottom of a small baking dish.
6
Tear the corn tortilla into bite-sized pieces.
7
Layer half of the tortilla pieces, half of the chicken mixture, and half of the remaining sauce.
8
Repeat the layers with the remaining tortilla pieces, chicken, and sauce.
9
Sprinkle the shredded cheddar cheese over the top.
10
Bake for 15-20 minutes until the sauce is bubbling and the cheese is melted.
11
Garnish with a dollop of Greek yogurt and fresh cilantro before serving.