Name: Chicken Enchilada Lasagna Bake
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 tortillas; 0.25 cup Red enchilada sauce; 0.25 oz Shredded Monterey Jack cheese; 0.5 cup Diced bell peppers; 0.25 cup Diced yellow onion; 0.25 tsp Avocado oil; 0.25 tsp Sea salt; 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 Lasagna Bake

Shredded chicken layered with corn tortillas and a vibrant red enchilada sauce, baked until the cheese is bubbly and golden.

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NUTRITION

Protein

50.3g

Fat

11.6g

Carbs

35.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Cooked shredded chicken breast

1 medium Corn tortillas

0.25 cup Red enchilada sauce

0.25 oz Shredded Monterey Jack cheese

0.5 cup Diced bell peppers

0.25 cup Diced yellow onion

0.25 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Chili powder

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat oven to 375°F (190°C).
2
Sauté diced bell peppers and onions in avocado oil over medium heat until softened and slightly translucent.
3
Stir in the shredded chicken, sea salt, and chili powder until the mixture is well combined and heated through.
4
Spread 2 tablespoons of the red enchilada sauce onto the bottom of a small oven-safe baking dish.
5
Layer half of the corn tortilla pieces over the sauce, followed by half of the chicken and pepper mixture and another layer of sauce.
6
Repeat the layering process with the remaining tortillas, chicken mixture, and the rest of the enchilada sauce.
7
Evenly sprinkle the shredded Monterey Jack cheese over the top layer.
8
Bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbling at the edges.
9
Garnish with fresh cilantro and let sit for 5 minutes before serving.