YOUR SOLIN GENERATED RECIPE
Shredded Chicken Baked Enchiladas with Chili-Lime Sauce
A vibrant and hearty dish featuring tender shredded chicken wrapped in soft corn tortillas, smothered with a tangy enchilada sauce and finished with a bright, zesty chili-lime dressing. This baked enchilada offers a delightful balance of spice and freshness, perfect for a satisfying dinner.
INGREDIENTS
4 ounces shredded chicken
2 corn tortillas
1/4 cup low-fat shredded Mexican cheese
1/4 cup enchilada sauce
1 tbsp lime juice
1/2 tsp chili powder
1/4 tsp garlic powder
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 375°F and lightly spray a small baking dish with cooking spray.
Lay out the corn tortillas on a flat surface. Warm them slightly in a dry pan or microwave to make them pliable.
In a bowl, mix the shredded chicken with half of the enchilada sauce, chili powder, and garlic powder. Stir well to evenly coat the chicken.
Spoon the chicken mixture down the center of each tortilla. Sprinkle a little of the low-fat cheese on top of the chicken.
Roll each tortilla tightly and place them seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered.
Sprinkle the rest of the cheese over the top.
Bake in the oven for 15-20 minutes, until the cheese is melted and the enchiladas are heated through.
Mix the lime juice with a few splashes of water to create a light chili-lime sauce, then drizzle over the baked enchiladas.
Garnish with fresh cilantro and serve immediately.