Baked Chili-Lime Chicken Enchiladas

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

Baked Chili-Lime Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chili-Lime Chicken Enchiladas

Enjoy a zesty twist on classic enchiladas with tender, baked chicken infused with chili and lime, wrapped in a whole wheat tortilla and smothered in a savory enchilada sauce with a sprinkle of reduced-fat cheese. This dish offers a vibrant mix of flavors, perfect for a nutritious and satisfying meal.

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NUTRITION

361kcal
Protein
39.8g
Fat
11.4g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (cooked)

1 Whole Wheat Tortilla

1/4 cup Enchilada Sauce

1/4 cup Reduced-Fat Shredded Cheese

1 Tbsp Lime Juice

1 tsp Chili Powder

1/4 cup Diced Onion

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a bowl, combine the shredded or diced cooked chicken breast with chili powder, lime juice, and diced onion. Mix well to ensure the flavors infuse the chicken.

  • 3

    Warm the whole wheat tortilla slightly in a pan or microwave to make it pliable.

  • 4

    Place the seasoned chicken mixture in the center of the tortilla, drizzle 1/4 cup enchilada sauce over the filling, and sprinkle with reduced-fat shredded cheese.

  • 5

    Roll the tortilla tightly into an enchilada and place it seam-side down in a baking dish.

  • 6

    Repeat for additional enchiladas if making more than one.

  • 7

    Bake in the preheated oven for 15-20 minutes until the sauce is bubbly and the cheese is melted.

  • 8

    Garnish with a little extra lime juice before serving.

Baked Chili-Lime Chicken Enchiladas

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

Baked Chili-Lime Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Baked Chili-Lime Chicken Enchiladas

Enjoy a zesty twist on classic enchiladas with tender, baked chicken infused with chili and lime, wrapped in a whole wheat tortilla and smothered in a savory enchilada sauce with a sprinkle of reduced-fat cheese. This dish offers a vibrant mix of flavors, perfect for a nutritious and satisfying meal.

NUTRITION

361kcal
Protein
39.8g
Fat
11.4g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (cooked)

1 Whole Wheat Tortilla

1/4 cup Enchilada Sauce

1/4 cup Reduced-Fat Shredded Cheese

1 Tbsp Lime Juice

1 tsp Chili Powder

1/4 cup Diced Onion

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a bowl, combine the shredded or diced cooked chicken breast with chili powder, lime juice, and diced onion. Mix well to ensure the flavors infuse the chicken.

  • 3

    Warm the whole wheat tortilla slightly in a pan or microwave to make it pliable.

  • 4

    Place the seasoned chicken mixture in the center of the tortilla, drizzle 1/4 cup enchilada sauce over the filling, and sprinkle with reduced-fat shredded cheese.

  • 5

    Roll the tortilla tightly into an enchilada and place it seam-side down in a baking dish.

  • 6

    Repeat for additional enchiladas if making more than one.

  • 7

    Bake in the preheated oven for 15-20 minutes until the sauce is bubbly and the cheese is melted.

  • 8

    Garnish with a little extra lime juice before serving.