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

Enjoy a vibrant twist on classic enchiladas featuring tender, shredded chicken bathed in a zesty cilantro-lime marinade, wrapped in warm corn tortillas, and smothered with a savory homemade enchilada sauce. Perfectly balanced for a nourishing meal that satisfies without weighing you down.

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NUTRITION

374kcal
Protein
40.7g
Fat
11.1g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Enchilada Sauce

2 Tbsp chopped Cilantro

1 Tbsp Lime Juice

1 tsp Olive Oil

1 clove Garlic

2 Tbsp chopped Onion

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium saucepan, heat olive oil over medium heat. Sauté the chopped onion and garlic until they soften, about 2-3 minutes.

  • 3

    Add the shredded chicken (pre-cooked or quickly poached prior) to the pan, stirring to combine with the aromatics.

  • 4

    Pour in the enchilada sauce, lime juice, and sprinkle chopped cilantro. Stir well and let it simmer for 3-4 minutes to meld the flavors.

  • 5

    Warm the corn tortillas in a dry skillet or microwave to make them pliable.

  • 6

    Fill each tortilla with a portion of the cilantro-lime chicken mixture, roll them up tightly, and place them seam-side down in a lightly greased baking dish.

  • 7

    Optional: Spoon any remaining chicken mixture on top of the enchiladas.

  • 8

    Bake for 10-12 minutes until heated through.

  • 9

    Garnish with extra cilantro and a squeeze of lime if desired before serving.

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

Enjoy a vibrant twist on classic enchiladas featuring tender, shredded chicken bathed in a zesty cilantro-lime marinade, wrapped in warm corn tortillas, and smothered with a savory homemade enchilada sauce. Perfectly balanced for a nourishing meal that satisfies without weighing you down.

NUTRITION

374kcal
Protein
40.7g
Fat
11.1g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Enchilada Sauce

2 Tbsp chopped Cilantro

1 Tbsp Lime Juice

1 tsp Olive Oil

1 clove Garlic

2 Tbsp chopped Onion

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium saucepan, heat olive oil over medium heat. Sauté the chopped onion and garlic until they soften, about 2-3 minutes.

  • 3

    Add the shredded chicken (pre-cooked or quickly poached prior) to the pan, stirring to combine with the aromatics.

  • 4

    Pour in the enchilada sauce, lime juice, and sprinkle chopped cilantro. Stir well and let it simmer for 3-4 minutes to meld the flavors.

  • 5

    Warm the corn tortillas in a dry skillet or microwave to make them pliable.

  • 6

    Fill each tortilla with a portion of the cilantro-lime chicken mixture, roll them up tightly, and place them seam-side down in a lightly greased baking dish.

  • 7

    Optional: Spoon any remaining chicken mixture on top of the enchiladas.

  • 8

    Bake for 10-12 minutes until heated through.

  • 9

    Garnish with extra cilantro and a squeeze of lime if desired before serving.