Name: Gluten-Free Chicken Enchilada Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz cooked shredded chicken breast; 1 medium corn tortilla; 0.5 cup red enchilada sauce; 0.5 oz Monterey Jack cheese; 0.25 cup diced red onion; 0.5 cup diced bell pepper; 0.5 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic 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

Gluten-Free Chicken Enchilada Casserole

Layered corn tortillas and shredded chicken breast baked in a zesty red enchilada sauce with melted cheese for a bubbly, comforting finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.7g

Fat

14.7g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz cooked shredded chicken breast

1 medium corn tortilla

0.5 cup red enchilada sauce

0.5 oz Monterey Jack cheese

0.25 cup diced red onion

0.5 cup diced bell pepper

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a small skillet over medium heat, add the avocado oil and sauté the diced red onion and bell pepper until softened, about 5 minutes.
3
In a medium bowl, combine the cooked shredded chicken, sautéed vegetables, garlic powder, sea salt, black pepper, and 2 tablespoons of the enchilada sauce.
4
Slice the corn tortilla into 1-inch wide strips.
5
Spread a thin layer of the remaining enchilada sauce on the bottom of a small oven-safe baking dish.
6
Create layers starting with half of the tortilla strips, followed by the chicken mixture, the remaining tortilla strips, and the rest of the enchilada sauce.
7
Top evenly with the shredded Monterey Jack cheese.
8
Bake for 15-20 minutes until the sauce is bubbly and the cheese is completely melted and golden.
9
Garnish with fresh cilantro before serving.