Name: Chicken Enchilada Casserole with Salsa Roja
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Cooked shredded chicken breast; 1 medium Corn tortilla; 0.5 cup Tomato puree; 0.25 cup White onion; 0.5 cup Bell pepper; 0.5 oz Sharp cheddar cheese; 1 tsp Olive oil; 1 tsp Chili powder; 0.5 tsp Cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Chicken Enchilada Casserole with Salsa Roja

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chicken Enchilada Casserole with Salsa Roja

Baked shredded chicken and crisp bell peppers layered with corn tortillas and a piquant salsa roja, finished with bubbly melted cheese.

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NUTRITION

Protein

52.0g

Fat

17.4g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Cooked shredded chicken breast

1 medium Corn tortilla

0.5 cup Tomato puree

0.25 cup White onion

0.5 cup Bell pepper

0.5 oz Sharp cheddar cheese

1 tsp Olive oil

1 tsp Chili powder

0.5 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 375°F.
2
Sauté the white onion and bell pepper in olive oil until softened and fragrant.
3
Stir the tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper together in a bowl to create the salsa roja.
4
Combine the cooked shredded chicken with half of the prepared salsa roja.
5
Cut the corn tortilla into thin strips.
6
Spread a spoonful of sauce in a small baking dish, then layer half the tortilla strips and the chicken mixture.
7
Top with the remaining tortilla strips, the rest of the sauce, and the shredded cheddar cheese.
8
Bake for 15 minutes until the sauce is bubbling and the cheese has melted perfectly.