Spicy Chili-Lime Baked Chicken Enchiladas

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

Spicy Chili-Lime Baked Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Chili-Lime Baked Chicken Enchiladas

Enjoy a zesty twist on traditional enchiladas with tender chili-lime marinated chicken wrapped in corn tortillas, smothered in a layer of robust enchilada sauce, sprinkled with melted low-fat cheese, and complemented by hearty black beans and fresh avocado slices. Every bite delivers a burst of spice, tang, and creamy textures, making this dish a delightful fusion of flavors perfect for a satisfying meal.

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NUTRITION

445kcal
Protein
41.7g
Fat
15.7g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Corn Tortilla

1/4 cup Low-Fat Shredded Cheese

1/4 cup Black Beans

1/4 cup Enchilada Sauce

1/4 Avocado (sliced)

1 Tbsp Lime Juice

1 tsp Chili Powder

1 clove Garlic (minced)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a small bowl, combine lime juice, chili powder, and minced garlic. Marinate the chicken breast in this mixture for at least 15 minutes.

  • 3

    Place the marinated chicken on a baking tray and bake for about 20 minutes or until fully cooked. Once done, shred the chicken using two forks.

  • 4

    Warm the corn tortilla in a dry skillet or microwave until pliable.

  • 5

    Spread a thin layer of enchilada sauce on the tortilla, then add shredded chicken, black beans, and a sprinkle of low-fat cheese.

  • 6

    Roll the tortilla tightly to form an enchilada and place it seam-side down in a baking dish. Repeat if making multiple enchiladas.

  • 7

    Drizzle a little extra enchilada sauce on top and sprinkle the remaining cheese over the assembled enchiladas.

  • 8

    Bake in the oven for an additional 8-10 minutes until the cheese melts and the dish is heated through.

  • 9

    Garnish with avocado slices before serving.

Spicy Chili-Lime Baked Chicken Enchiladas

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

Spicy Chili-Lime Baked Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Spicy Chili-Lime Baked Chicken Enchiladas

Enjoy a zesty twist on traditional enchiladas with tender chili-lime marinated chicken wrapped in corn tortillas, smothered in a layer of robust enchilada sauce, sprinkled with melted low-fat cheese, and complemented by hearty black beans and fresh avocado slices. Every bite delivers a burst of spice, tang, and creamy textures, making this dish a delightful fusion of flavors perfect for a satisfying meal.

NUTRITION

445kcal
Protein
41.7g
Fat
15.7g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Corn Tortilla

1/4 cup Low-Fat Shredded Cheese

1/4 cup Black Beans

1/4 cup Enchilada Sauce

1/4 Avocado (sliced)

1 Tbsp Lime Juice

1 tsp Chili Powder

1 clove Garlic (minced)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a small bowl, combine lime juice, chili powder, and minced garlic. Marinate the chicken breast in this mixture for at least 15 minutes.

  • 3

    Place the marinated chicken on a baking tray and bake for about 20 minutes or until fully cooked. Once done, shred the chicken using two forks.

  • 4

    Warm the corn tortilla in a dry skillet or microwave until pliable.

  • 5

    Spread a thin layer of enchilada sauce on the tortilla, then add shredded chicken, black beans, and a sprinkle of low-fat cheese.

  • 6

    Roll the tortilla tightly to form an enchilada and place it seam-side down in a baking dish. Repeat if making multiple enchiladas.

  • 7

    Drizzle a little extra enchilada sauce on top and sprinkle the remaining cheese over the assembled enchiladas.

  • 8

    Bake in the oven for an additional 8-10 minutes until the cheese melts and the dish is heated through.

  • 9

    Garnish with avocado slices before serving.