Name: Creamy Chili-Lime Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 2 tbsp Greek yogurt; 0.5 tsp chili powder; 1 tsp lime juice; 0.25 cup green enchilada sauce; 2 whole corn tortillas; 0.5 oz Monterey Jack cheese; 0.25 cup red bell pepper; 1 tbsp fresh cilantro; 0.25 tsp sea salt

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

YOUR SOLIN GENERATED RECIPE

Creamy Chili-Lime Chicken Enchiladas

Shredded chicken breast tossed in a zesty chili-lime yogurt sauce, baked inside corn tortillas with a bubbly layer of melted Monterey Jack cheese.

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NUTRITION

Protein

53.2g

Fat

12.0g

Carbs

37.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

2 tbsp Greek yogurt

0.5 tsp chili powder

1 tsp lime juice

0.25 cup green enchilada sauce

2 whole corn tortillas

0.5 oz Monterey Jack cheese

0.25 cup red bell pepper

1 tbsp fresh cilantro

0.25 tsp sea salt

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a medium mixing bowl, combine the cooked shredded chicken breast, Greek yogurt, chili powder, lime juice, diced red bell pepper, and sea salt.
3
Warm the corn tortillas in a dry skillet for 15 seconds per side or in the microwave for 10 seconds until they are soft and pliable.
4
Divide the chicken mixture evenly between the two tortillas, rolling them tightly and placing them seam-side down in a small oven-safe baking dish.
5
Pour the green enchilada sauce over the center of the tortillas and sprinkle evenly with the shredded Monterey Jack cheese.
6
Bake for 15 to 18 minutes until the cheese is melted and the sauce is bubbling around the edges.
7
Remove from the oven and garnish with freshly chopped cilantro before serving.