YOUR SOLIN GENERATED RECIPE
Chicken and Corn Tortilla Bake
Shredded chicken and corn tortilla strips baked in a savory tomato sauce with melted cheddar for a bubbly, protein-packed casserole.
INGREDIENTS
5 oz chicken breast
1 medium corn tortilla
0.25 cup black beans
0.25 cup tomato sauce
0.25 cup red bell pepper
0.25 cup red onion
0.5 oz sharp cheddar cheese
1 tsp avocado oil
0.25 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat oven to 375°F.
Dice the red bell pepper and red onion into small, uniform pieces.
Heat avocado oil in a small skillet over medium heat and sauté the peppers and onions until softened and fragrant.
In a small mixing bowl, combine the cooked shredded chicken breast, black beans, tomato sauce, cumin, garlic powder, salt, and pepper.
Slice the corn tortilla into thin, bite-sized strips.
Fold the sautéed vegetables and half of the tortilla strips into the chicken mixture until well combined.
Transfer the mixture into a small oven-safe baking dish and press down lightly with a spoon.
Top the casserole with the remaining tortilla strips and sprinkle the sharp cheddar cheese evenly over the top.
Bake for 15-20 minutes until the cheese is melted and the edges of the tortillas are golden brown.