Name: Chicken Enchilada Bake with Roasted Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1 medium corn tortillas; 0.5 cup red enchilada sauce; 0.5 oz cheddar cheese; 0.5 cup bell pepper; 0.25 cup red onion; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Chicken Enchilada Bake with Roasted Peppers

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 with Roasted Peppers

Sautéed chicken and bell peppers layered with corn tortillas and a vibrant red enchilada sauce, baked until the cheese reaches a bubbly, savory finish.

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NUTRITION

Protein

49.9g

Fat

17.3g

Carbs

42.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz cheddar cheese

0.5 cup bell pepper

0.25 cup red onion

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Dice the chicken breast, bell peppers, and red onion into small, uniform pieces.
3
Heat the olive oil in a skillet over medium-high heat. Add the chicken, peppers, and onions.
4
Season the mixture with sea salt, black pepper, and garlic powder, sautéing until the chicken is cooked through and vegetables are tender.
5
Cut the corn tortillas into bite-sized quarters or strips.
6
In a small oven-safe baking dish, spread two tablespoons of the enchilada sauce across the bottom.
7
Layer half of the tortilla pieces over the sauce, followed by half of the chicken and pepper mixture and half of the remaining sauce.
8
Repeat the layers with the rest of the tortillas, chicken mixture, and sauce.
9
Top the dish evenly with the shredded cheddar cheese.
10
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese is melted and golden.