YOUR SOLIN GENERATED RECIPE
Creamy Chicken Enchilada Bake
Baked shredded chicken and crisp bell peppers are folded into a velvety Greek yogurt sauce and topped with bubbly cheese.
INGREDIENTS
5 oz cooked shredded chicken breast
2 whole small corn tortillas
0.25 cup plain non-fat Greek yogurt
0.5 cup green enchilada sauce
0.25 cup red bell pepper
0.25 cup yellow onion
0.5 oz sharp cheddar cheese
1 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 and lightly grease a small oven-safe baking dish with a touch of oil.
Heat the avocado oil in a skillet over medium heat and sauté the diced onion and bell pepper until they are soft and fragrant.
In a large mixing bowl, combine the shredded chicken, sautéed vegetables, Greek yogurt, half of the enchilada sauce, sea salt, black pepper, and garlic powder.
Slice the corn tortillas into one-inch wide strips to prepare for layering.
Spread a small spoonful of enchilada sauce on the bottom of the baking dish, then layer half of the tortilla strips followed by the chicken mixture.
Top with the remaining tortilla strips, the rest of the enchilada sauce, and the shredded cheddar cheese.
Bake for 20 minutes until the cheese is melted and the sauce is bubbling, then garnish with fresh cilantro before serving.