YOUR SOLIN GENERATED RECIPE
Shredded chicken breast baked with corn tortillas and vibrant bell peppers in a smoky red sauce, finished with a sprinkle of sharp cheddar for a bubbly, golden topping.
INGREDIENTS
5 oz chicken breast
1 medium corn tortilla
0.5 cup red enchilada sauce
0.5 cup bell pepper
0.5 cup zucchini
0.5 oz sharp cheddar cheese
2 tbsp plain Greek yogurt
1 tsp avocado 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 and lightly grease a small baking dish with a drop of avocado oil.
In a skillet over medium heat, add the avocado oil and sauté the diced bell peppers and zucchini until they are just tender and slightly caramelized.
In a mixing bowl, combine the cooked shredded chicken breast with half of the red enchilada sauce, sea salt, black pepper, and garlic powder.
Cut the corn tortilla into one-inch wide strips.
Spread a spoonful of sauce on the bottom of the baking dish, then layer half of the tortilla strips, followed by the chicken mixture and sautéed vegetables.
Top with the remaining tortilla strips and pour the rest of the enchilada sauce evenly over the top.
Sprinkle the shredded sharp cheddar cheese over the bake and place in the oven for 15 to 20 minutes until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes before topping with a dollop of Greek yogurt and fresh cilantro.