YOUR SOLIN GENERATED RECIPE
Chicken Enchilada Casserole
Shredded chicken and black beans layered with corn tortillas and a vibrant red enchilada sauce, baked until the cheese is bubbly and golden.
INGREDIENTS
4.5 oz cooked shredded chicken breast
1 medium corn tortilla
0.25 cup black beans
0.25 cup red enchilada sauce
0.5 oz shredded sharp cheddar cheese
0.25 cup red bell pepper
0.25 cup yellow onion
1 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh cilantro
PREPARATION
Preheat oven to 375°F.
Heat avocado oil in a skillet over medium heat and sauté the diced yellow onion and red bell pepper until softened.
In a mixing bowl, combine the sautéed vegetables, cooked shredded chicken breast, black beans, sea salt, black pepper, and garlic powder.
Cut the corn tortilla into bite-sized strips or squares.
In a small oven-safe baking dish, spread a thin layer of red enchilada sauce on the bottom.
Layer half of the tortilla strips, followed by half of the chicken mixture and half of the remaining sauce.
Repeat the layers with the remaining tortillas, chicken mixture, and sauce.
Sprinkle the shredded sharp cheddar cheese evenly over the top.
Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.
Remove from the oven and garnish with fresh cilantro before serving.