Cilantro-Lime Shredded Chicken Enchiladas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cilantro-Lime Shredded Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Cilantro-Lime Shredded Chicken Enchiladas

Savor the vibrant flavors of tender shredded chicken infused with zesty cilantro and lime, wrapped in soft corn tortillas and topped with a rich enchilada sauce and a sprinkle of low-fat cheese. This dish brings a delightful balance of smoky spice, herby freshness, and melty goodness that makes it a wholesome meal for any time of day.

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NUTRITION

334kcal
Protein
41.9g
Fat
8.6g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 Corn Tortillas

1/4 cup Low-Fat Shredded Cheese

1/4 cup Enchilada Sauce

2 tbsp Fresh Cilantro, chopped

2 tbsp Lime Juice

2 Garlic cloves, minced

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt and pepper. Place it in a pot of simmering water with one minced garlic clove. Poach until the chicken is fully cooked, about 15-20 minutes.

  • 3

    Allow the chicken to cool slightly, then shred it using two forks.

  • 4

    In a bowl, combine the shredded chicken with the lime juice, chopped cilantro, and the remaining minced garlic. Mix thoroughly to infuse flavors.

  • 5

    Lightly warm the corn tortillas in a dry skillet so they become pliable.

  • 6

    Place a portion of the cilantro-lime chicken mixture onto each tortilla, roll tightly, and arrange them in a baking dish.

  • 7

    Pour the enchilada sauce evenly over the rolled tortillas and sprinkle with low-fat shredded cheese on top.

  • 8

    Bake in the preheated oven for 10-12 minutes, or until the cheese has melted and the dish is heated through.

  • 9

    Serve hot and enjoy the balanced burst of cilantro-lime and rich enchilada flavors.

Cilantro-Lime Shredded Chicken Enchiladas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cilantro-Lime Shredded Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Cilantro-Lime Shredded Chicken Enchiladas

Savor the vibrant flavors of tender shredded chicken infused with zesty cilantro and lime, wrapped in soft corn tortillas and topped with a rich enchilada sauce and a sprinkle of low-fat cheese. This dish brings a delightful balance of smoky spice, herby freshness, and melty goodness that makes it a wholesome meal for any time of day.

NUTRITION

334kcal
Protein
41.9g
Fat
8.6g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 Corn Tortillas

1/4 cup Low-Fat Shredded Cheese

1/4 cup Enchilada Sauce

2 tbsp Fresh Cilantro, chopped

2 tbsp Lime Juice

2 Garlic cloves, minced

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt and pepper. Place it in a pot of simmering water with one minced garlic clove. Poach until the chicken is fully cooked, about 15-20 minutes.

  • 3

    Allow the chicken to cool slightly, then shred it using two forks.

  • 4

    In a bowl, combine the shredded chicken with the lime juice, chopped cilantro, and the remaining minced garlic. Mix thoroughly to infuse flavors.

  • 5

    Lightly warm the corn tortillas in a dry skillet so they become pliable.

  • 6

    Place a portion of the cilantro-lime chicken mixture onto each tortilla, roll tightly, and arrange them in a baking dish.

  • 7

    Pour the enchilada sauce evenly over the rolled tortillas and sprinkle with low-fat shredded cheese on top.

  • 8

    Bake in the preheated oven for 10-12 minutes, or until the cheese has melted and the dish is heated through.

  • 9

    Serve hot and enjoy the balanced burst of cilantro-lime and rich enchilada flavors.