YOUR SOLIN GENERATED RECIPE
Shredded chicken and zucchini layers baked in a zesty red sauce, topped with melted sharp cheddar for a bubbly and satisfying finish.
INGREDIENTS
5 oz cooked shredded chicken breast
1 medium corn tortilla
0.5 cup red enchilada sauce
0.5 cup diced zucchini
0.25 cup diced red onion
0.5 oz shredded sharp cheddar cheese
2 tbsp non-fat Greek yogurt
1 tsp avocado oil
0.25 tsp sea salt
0.25 tsp ground cumin
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the avocado oil in a small skillet over medium heat and sauté the red onion and zucchini until they begin to soften, about 4 minutes.
Stir the shredded chicken, sea salt, and ground cumin into the vegetables until well combined.
Slice the corn tortilla into thin strips or small bite-sized squares.
In a small oven-safe baking dish, spread a thin layer of enchilada sauce on the bottom.
Layer half of the chicken and vegetable mixture over the sauce, followed by half of the tortilla strips.
Repeat the layers with the remaining chicken mixture and tortilla strips, then pour the remaining enchilada sauce evenly over the top.
Sprinkle the shredded sharp cheddar cheese over the surface.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.
Remove from the oven and let rest for 5 minutes before topping with a dollop of Greek yogurt and fresh cilantro.