Name: Chicken Enchilada Casserole
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; 2 tbsp Black beans; 0.25 oz Sharp cheddar cheese; 0.25 cup Red bell pepper; 0.25 cup Yellow onion; 0.25 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Chili powder; 1 tbsp Fresh cilantro

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

Baked layers of shredded chicken and corn tortillas in a vibrant red chili sauce, topped with melted cheddar for a bubbly and comforting finish.

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NUTRITION

Protein

50.3g

Fat

13.8g

Carbs

46.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1 medium Corn tortillas

0.5 cup Red enchilada sauce

2 tbsp Black beans

0.25 oz Sharp cheddar cheese

0.25 cup Red bell pepper

0.25 cup Yellow onion

0.25 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Chili powder

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat oven to 375°F and lightly grease a small baking dish.
2
Season chicken with sea salt, black pepper, and chili powder, then sear in a pan with olive oil until cooked through and shred with two forks.
3
Sauté the diced red bell pepper and yellow onion in the same pan until tender and fragrant.
4
Slice the corn tortillas into 1-inch wide strips.
5
Spread a spoonful of red enchilada sauce on the bottom of the dish, followed by a layer of tortilla strips.
6
Add half of the shredded chicken, sautéed vegetables, and black beans.
7
Pour over half of the remaining enchilada sauce and repeat the layers once more.
8
Sprinkle the shredded sharp cheddar cheese evenly over the top.
9
Bake for 15-20 minutes until the sauce is bubbling and the cheese is completely melted.
10
Garnish with fresh chopped cilantro before serving.