YOUR SOLIN GENERATED RECIPE
Cheesy Chicken Enchilada Bake
Shredded chicken and corn tortillas baked in a zesty red sauce with melted cheddar, creating a bubbling and golden casserole that is both hearty and satisfying.
INGREDIENTS
4 oz cooked shredded chicken breast
1.5 medium corn tortillas
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 extra virgin olive oil
0.25 tsp sea salt
0.25 tsp chili powder
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 375°F (190°C).
Heat a small skillet over medium heat with the extra virgin olive oil. Add the diced yellow onion and red bell pepper, sautéing for 4-5 minutes until the vegetables are tender and slightly caramelized.
In a medium mixing bowl, combine the shredded chicken breast, rinsed black beans, sea salt, and chili powder, tossing until the chicken is evenly coated in the spices.
Cut the corn tortillas into one-inch wide strips. Spread a thin layer of the red enchilada sauce on the bottom of a small oven-safe baking dish to prevent sticking.
Layer half of the tortilla strips over the sauce, followed by the chicken and vegetable mixture. Top with the remaining tortilla strips and pour the rest of the enchilada sauce evenly over the top.
Sprinkle the shredded sharp cheddar cheese over the casserole. Place the dish in the preheated oven and bake for 15-20 minutes until the cheese is melted and bubbling.
Remove from the oven and let it rest for 5 minutes. Garnish with freshly chopped cilantro before serving.