YOUR SOLIN GENERATED RECIPE
Chicken Enchilada Casserole
Layered chicken and corn tortillas baked in a zesty red sauce with bell peppers and melted cheddar for a bubbly, comforting finish.
INGREDIENTS
5 oz Cooked shredded chicken breast
1 medium Corn tortilla
0.5 cup Red enchilada sauce
0.5 cup Bell pepper
0.5 cup Zucchini
0.5 oz Cheddar cheese
1 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp Fresh cilantro
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the olive oil in a skillet over medium heat and sauté the diced bell pepper and zucchini until they are just tender.
In a mixing bowl, combine the shredded chicken breast with the garlic powder, sea salt, black pepper, and 0.25 cup of the red enchilada sauce.
Cut the corn tortilla into small bite-sized strips or squares.
In a small oven-safe baking dish, layer half of the chicken mixture, followed by the sautéed vegetables and the tortilla strips.
Top with the remaining chicken mixture, then pour the rest of the enchilada sauce evenly over the top.
Sprinkle the shredded cheddar cheese over the casserole.
Bake for 15 to 20 minutes, or until the cheese is melted and the sauce is bubbling around the edges.
Remove from the oven and garnish with fresh cilantro before serving.