Name: Creamy Chili-Lime Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 2 small corn tortillas; 0.25 cup Greek yogurt; 0.5 cup tomato puree; 0.5 oz Monterey Jack cheese; 1 tbsp lime juice; 0.5 tsp chili powder; 0.25 tsp cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 cup red onion; 1 tbsp fresh cilantro

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 tossed in a zesty chili-lime sauce, rolled into tortillas and baked until the cheese is bubbling and golden.

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NUTRITION

Protein

50.6g

Fat

14.1g

Carbs

47.6g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 small corn tortillas

0.25 cup Greek yogurt

0.5 cup tomato puree

0.5 oz Monterey Jack cheese

1 tbsp lime juice

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 cup red onion

1 tbsp fresh cilantro

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PREPARATION

1
Preheat oven to 375°F.
2
In a bowl, whisk together tomato puree, Greek yogurt, lime juice, chili powder, cumin, garlic powder, and sea salt.
3
Mix half of the sauce with the shredded chicken and diced red onion.
4
Warm the corn tortillas slightly to prevent cracking, then fill each with the chicken mixture.
5
Roll tightly and place seam-side down in a small baking dish.
6
Top with remaining sauce and sprinkle with Monterey Jack cheese.
7
Bake for 15-20 minutes until the cheese is melted and bubbly.
8
Garnish with fresh cilantro before serving.