YOUR SOLIN GENERATED RECIPE
Chicken and Cheese Enchilada Bake
Corn tortillas layered with tender shredded chicken and sautéed peppers, smothered in a smoky red sauce and topped with bubbly melted cheese.
INGREDIENTS
4.5 oz chicken breast
1.5 medium corn tortillas
0.5 cup red enchilada sauce
0.5 oz sharp cheddar cheese
0.25 cup red bell pepper
0.25 cup red onion
0.25 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the avocado oil in a small skillet over medium heat and sauté the diced red onion and red bell pepper until they are softened and fragrant.
In a medium bowl, combine the chicken breast (previously cooked and shredded) with the sea salt, black pepper, and garlic powder.
Stir 2 tablespoons of the red enchilada sauce into the chicken mixture to keep it moist.
Lightly grease a small oven-safe baking dish and spread 2 tablespoons of enchilada sauce across the bottom.
Tear the corn tortillas into bite-sized pieces and layer half of them in the bottom of the dish.
Spread the seasoned chicken and sautéed vegetable mixture evenly over the tortilla layer.
Top with the remaining tortilla pieces and pour the rest of the enchilada sauce over the top, ensuring all tortilla edges are covered.
Sprinkle the shredded sharp cheddar cheese evenly over the bake.
Bake for 15-20 minutes until the cheese is completely melted and the sauce is bubbling around the edges.
Garnish with fresh cilantro before serving hot.