Name: Creamy Chili-Lime Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz shredded chicken breast; 0.25 cup plain non-fat Greek yogurt; 2 medium corn tortillas; 2 tbsp canned diced green chiles; 1 tbsp fresh lime juice; 0.5 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 oz crumbled feta cheese; 0.25 cup salsa verde; 1 tbsp chopped 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 breast tossed in a zesty chili-lime yogurt sauce and baked inside corn tortillas with a vibrant salsa verde topping.

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NUTRITION

Protein

56.2g

Fat

11.2g

Carbs

37.6g

SERVINGS

1 serving

INGREDIENTS

5 oz shredded chicken breast

0.25 cup plain non-fat Greek yogurt

2 medium corn tortillas

2 tbsp canned diced green chiles

1 tbsp fresh lime juice

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 oz crumbled feta cheese

0.25 cup salsa verde

1 tbsp chopped fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F.
2
In a medium mixing bowl, combine the shredded chicken, Greek yogurt, lime juice, green chiles, chili powder, cumin, sea salt, and black pepper until well incorporated.
3
Warm the corn tortillas in the microwave for 15 seconds or over an open flame for a few seconds per side to make them pliable.
4
Divide the creamy chicken mixture evenly between the two tortillas and roll them up tightly.
5
Place the rolled tortillas seam-side down in a small baking dish.
6
Pour the salsa verde over the top of the tortillas and sprinkle evenly with the crumbled feta cheese.
7
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese is slightly golden.
8
Remove from the oven and garnish with the chopped fresh cilantro before serving.