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 embraced by tangy cilantro and lime, wrapped in whole wheat tortillas and smothered in a light enchilada sauce. This dish is a balanced and satisfying meal that excites the palate with a perfect mix of zesty and cheesy notes.

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NUTRITION

325kcal
Protein
37.5g
Fat
7.1g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Whole Wheat Tortillas

1/2 cup Enchilada Sauce

1/4 cup Reduced-Fat Cheddar Cheese, Shredded

1 tablespoon Lime Juice

2 tablespoons Fresh Cilantro

1 teaspoon Garlic Powder

1 teaspoon Ground Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with garlic powder, ground cumin, salt, and pepper. Place it in a pot with a splash of water, cover, and simmer until fully cooked, about 15-20 minutes. Once done, shred the chicken using two forks.

  • 3

    In a mixing bowl, combine the shredded chicken with half of the enchilada sauce, lime juice, and chopped cilantro to infuse the flavors.

  • 4

    Warm the whole wheat tortillas slightly to make them more pliable.

  • 5

    Place a portion of the chicken mixture in the center of each tortilla. Roll them up tightly and place them seam side down in a lightly greased baking dish.

  • 6

    Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the shredded reduced-fat cheddar cheese on top.

  • 7

    Bake in the oven for 10-12 minutes until the cheese is melted and the enchiladas are heated through.

  • 8

    Garnish with extra cilantro if desired and serve warm.

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 embraced by tangy cilantro and lime, wrapped in whole wheat tortillas and smothered in a light enchilada sauce. This dish is a balanced and satisfying meal that excites the palate with a perfect mix of zesty and cheesy notes.

NUTRITION

325kcal
Protein
37.5g
Fat
7.1g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Whole Wheat Tortillas

1/2 cup Enchilada Sauce

1/4 cup Reduced-Fat Cheddar Cheese, Shredded

1 tablespoon Lime Juice

2 tablespoons Fresh Cilantro

1 teaspoon Garlic Powder

1 teaspoon Ground Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with garlic powder, ground cumin, salt, and pepper. Place it in a pot with a splash of water, cover, and simmer until fully cooked, about 15-20 minutes. Once done, shred the chicken using two forks.

  • 3

    In a mixing bowl, combine the shredded chicken with half of the enchilada sauce, lime juice, and chopped cilantro to infuse the flavors.

  • 4

    Warm the whole wheat tortillas slightly to make them more pliable.

  • 5

    Place a portion of the chicken mixture in the center of each tortilla. Roll them up tightly and place them seam side down in a lightly greased baking dish.

  • 6

    Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the shredded reduced-fat cheddar cheese on top.

  • 7

    Bake in the oven for 10-12 minutes until the cheese is melted and the enchiladas are heated through.

  • 8

    Garnish with extra cilantro if desired and serve warm.