Chili-Lime Shredded Chicken Enchiladas

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

Chili-Lime Shredded Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Chili-Lime Shredded Chicken Enchiladas

Enjoy these vibrant, flavor-packed enchiladas featuring tender, chili-lime seasoned shredded chicken wrapped in whole wheat tortillas and smothered in a zesty enchilada sauce, lightly finished with a sprinkle of reduced-fat cheese. Perfectly balanced for a nutritious meal that satisfies both protein and calorie goals.

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NUTRITION

369kcal
Protein
42.5g
Fat
10.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Whole Wheat Tortillas

1/4 cup Enchilada Sauce

1/8 cup Reduced-Fat Shredded Cheese

1 tbsp Lime Juice

1 tsp Chili Powder

1/2 tsp Ground Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Place the chicken breast in a saucepan with a small amount of water. Bring to a simmer and cook for 15-20 minutes until fully cooked. Shred the chicken using two forks.

  • 3

    In a bowl, combine the shredded chicken with lime juice, chili powder, ground cumin, salt, and pepper.

  • 4

    Warm the whole wheat tortillas in a dry skillet or microwave until pliable.

  • 5

    Spread a thin layer of enchilada sauce on each tortilla, then add the seasoned shredded chicken evenly.

  • 6

    Roll up the tortillas tightly and place them seam side down in a baking dish.

  • 7

    Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the reduced-fat shredded cheese on top.

  • 8

    Bake in the preheated oven for 10-12 minutes until the sauce is bubbly and the cheese has melted.

  • 9

    Remove from the oven and serve warm.

Chili-Lime Shredded Chicken Enchiladas

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

Chili-Lime Shredded Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Chili-Lime Shredded Chicken Enchiladas

Enjoy these vibrant, flavor-packed enchiladas featuring tender, chili-lime seasoned shredded chicken wrapped in whole wheat tortillas and smothered in a zesty enchilada sauce, lightly finished with a sprinkle of reduced-fat cheese. Perfectly balanced for a nutritious meal that satisfies both protein and calorie goals.

NUTRITION

369kcal
Protein
42.5g
Fat
10.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Whole Wheat Tortillas

1/4 cup Enchilada Sauce

1/8 cup Reduced-Fat Shredded Cheese

1 tbsp Lime Juice

1 tsp Chili Powder

1/2 tsp Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Place the chicken breast in a saucepan with a small amount of water. Bring to a simmer and cook for 15-20 minutes until fully cooked. Shred the chicken using two forks.

  • 3

    In a bowl, combine the shredded chicken with lime juice, chili powder, ground cumin, salt, and pepper.

  • 4

    Warm the whole wheat tortillas in a dry skillet or microwave until pliable.

  • 5

    Spread a thin layer of enchilada sauce on each tortilla, then add the seasoned shredded chicken evenly.

  • 6

    Roll up the tortillas tightly and place them seam side down in a baking dish.

  • 7

    Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the reduced-fat shredded cheese on top.

  • 8

    Bake in the preheated oven for 10-12 minutes until the sauce is bubbly and the cheese has melted.

  • 9

    Remove from the oven and serve warm.