YOUR SOLIN GENERATED RECIPE
Healthy Chili-Lime Chicken Enchiladas
Enjoy a vibrant twist on traditional enchiladas featuring tender, marinated chicken with zesty chili-lime flavor wrapped in a hearty whole-wheat tortilla, topped with a homemade enchilada sauce and a refreshing dollop of nonfat Greek yogurt. This dish combines a burst of fresh bell peppers and onions for an energizing meal that is as nutritious as it is satisfying.
INGREDIENTS
4 oz Chicken Breast
1 Whole Wheat Tortilla (50g)
1/2 cup Enchilada Sauce (120g)
1/4 cup diced Red Bell Pepper
1/4 cup diced Yellow Onion
2 tbsp Nonfat Greek Yogurt
2 tbsp Lime Juice
1 tsp Chili Powder
1/2 tsp Garlic Powder
A pinch of Salt
PREPARATION
Preheat your oven to 375°F.
In a medium bowl, combine the chicken breast (cubed or shredded from pre-cooked chicken) with lime juice, chili powder, garlic powder, and a pinch of salt. Let it marinate for about 10-15 minutes.
Sauté the diced red bell pepper and onion in a nonstick pan over medium heat until softened, about 3-4 minutes.
Mix the sautéed vegetables with the marinated chicken and half of the enchilada sauce.
Warm the whole wheat tortilla in a dry skillet or microwave for 15-20 seconds to make it pliable.
Fill the tortilla with the chicken mixture, roll it tightly, and place it seam-side down in a small baking dish.
Top the rolled enchilada with the remaining enchilada sauce.
Bake in the preheated oven for 15-20 minutes until heated through and flavors meld.
Garnish with a drizzle of nonfat Greek yogurt before serving.