Name: Chicken Enchilada Casserole Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 medium corn tortilla; 0.5 cup red enchilada sauce; 2 tbsp black beans; 0.5 oz cheddar cheese; 0.25 cup bell pepper; 0.25 cup red onion; 0.5 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp cumin; 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 Bake

Layered corn tortilla and shredded chicken baked in a vibrant red enchilada sauce with melted cheese and savory black beans.

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NUTRITION

Protein

53.2g

Fat

21.0g

Carbs

37.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium corn tortilla

0.5 cup red enchilada sauce

2 tbsp black beans

0.5 oz cheddar cheese

0.25 cup bell pepper

0.25 cup red onion

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp cumin

1 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F.
2
Heat the olive oil in a small skillet over medium heat and sauté the diced bell pepper and red onion until they are softened.
3
Add the shredded chicken, sea salt, cumin, and black beans to the skillet, stirring until everything is well combined and warmed through.
4
Cut the corn tortilla into thin, bite-sized strips.
5
In a small oven-safe baking dish, spread a spoonful of enchilada sauce on the bottom, then layer half of the tortilla strips.
6
Top with half of the chicken and bean mixture, followed by half of the remaining enchilada sauce.
7
Repeat the layers with the remaining tortillas, chicken, and sauce, then sprinkle the shredded cheddar cheese evenly over the top.
8
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.
9
Remove from the oven and garnish with fresh chopped cilantro before serving.