YOUR SOLIN GENERATED RECIPE
Shredded chicken and black beans layered with corn tortillas and a vibrant red enchilada sauce, baked until the cheese is bubbling and golden.
INGREDIENTS
4.5 oz cooked shredded chicken breast
1 medium corn tortilla
0.5 cup red enchilada sauce
0.25 cup canned black beans
0.25 cup diced bell peppers
0.5 oz shredded cheddar cheese
0.13 whole avocado
1 tbsp fresh cilantro
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F.
In a small mixing bowl, toss the shredded chicken with the sea salt, black pepper, and garlic powder until evenly coated.
Spread 2 tablespoons of the red enchilada sauce across the bottom of a small oven-safe baking dish to prevent sticking.
Cut the corn tortilla into quarters and place half of the pieces in a single layer over the sauce in the dish.
Layer on half of the seasoned chicken, black beans, and diced bell peppers, then drizzle with a portion of the sauce.
Add the remaining tortilla pieces, followed by the rest of the chicken, beans, and peppers.
Pour the remaining enchilada sauce over the top and sprinkle evenly with the shredded cheddar cheese.
Bake for 15 to 18 minutes until the sauce is bubbling and the cheese has completely melted.
Remove from the oven and garnish with the sliced avocado and fresh cilantro before serving.