Crispy Baked Chili-Lime Chicken Enchiladas

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

Crispy Baked Chili-Lime Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chili-Lime Chicken Enchiladas

Enjoy these crispy baked chicken enchiladas with a zesty chili-lime twist. Tender, marinated chicken wrapped in light corn tortillas, topped with a burst of enchilada sauce, a sprinkle of low‐fat cheddar, and finished with fresh avocado slices. A satisfying meal with a perfect balance of protein, flavors, and textures.

Try 7 days free, then $12.99 / mo.

NUTRITION

348kcal
Protein
36.2g
Fat
14.3g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1 oz Low-Fat Cheddar Cheese

1/4 cup Enchilada Sauce

1/4 medium Avocado

1 tsp Olive Oil

1 tsp Chili Powder

1 tbsp Lime Juice

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F and lightly grease a baking dish with olive oil.

  • 2

    In a bowl, combine the chicken breast (sliced into bite-sized pieces), chili powder, lime juice, salt, and pepper. Toss well and let marinate for at least 15 minutes.

  • 3

    Warm the corn tortillas briefly on a skillet or in the microwave until they are pliable.

  • 4

    Place a portion of the marinated chicken on each tortilla, sprinkle with a little low-fat cheddar cheese, then roll tightly to form enchiladas.

  • 5

    Arrange the rolled enchiladas seam-side down in the prepared baking dish.

  • 6

    Pour the enchilada sauce evenly over the enchiladas and sprinkle any remaining cheese on top.

  • 7

    Bake in the preheated oven for 15-20 minutes until the chicken is cooked through and the edges of the tortillas crisp up.

  • 8

    Remove from the oven and top with fresh avocado slices before serving.

Crispy Baked Chili-Lime Chicken Enchiladas

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

Crispy Baked Chili-Lime Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chili-Lime Chicken Enchiladas

Enjoy these crispy baked chicken enchiladas with a zesty chili-lime twist. Tender, marinated chicken wrapped in light corn tortillas, topped with a burst of enchilada sauce, a sprinkle of low‐fat cheddar, and finished with fresh avocado slices. A satisfying meal with a perfect balance of protein, flavors, and textures.

NUTRITION

348kcal
Protein
36.2g
Fat
14.3g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1 oz Low-Fat Cheddar Cheese

1/4 cup Enchilada Sauce

1/4 medium Avocado

1 tsp Olive Oil

1 tsp Chili Powder

1 tbsp Lime Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F and lightly grease a baking dish with olive oil.

  • 2

    In a bowl, combine the chicken breast (sliced into bite-sized pieces), chili powder, lime juice, salt, and pepper. Toss well and let marinate for at least 15 minutes.

  • 3

    Warm the corn tortillas briefly on a skillet or in the microwave until they are pliable.

  • 4

    Place a portion of the marinated chicken on each tortilla, sprinkle with a little low-fat cheddar cheese, then roll tightly to form enchiladas.

  • 5

    Arrange the rolled enchiladas seam-side down in the prepared baking dish.

  • 6

    Pour the enchilada sauce evenly over the enchiladas and sprinkle any remaining cheese on top.

  • 7

    Bake in the preheated oven for 15-20 minutes until the chicken is cooked through and the edges of the tortillas crisp up.

  • 8

    Remove from the oven and top with fresh avocado slices before serving.