Name: Creamy Chili-Lime Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 2 medium Corn tortillas; 0.25 cup Plain Greek yogurt; 1 tbsp Lime juice; 0.5 tsp Chili powder; 0.25 tsp Ground cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 tbsp Diced green chiles; 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

Baked shredded chicken breast tossed in a zesty chili-lime Greek yogurt sauce and rolled into warm corn tortillas until bubbling and fragrant.

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NUTRITION

Protein

53.5g

Fat

8.0g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 medium Corn tortillas

0.25 cup Plain Greek yogurt

1 tbsp Lime juice

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Diced green chiles

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small baking dish.
2
Poach the chicken breast in simmering water for 12-15 minutes until fully cooked, then shred it finely using two forks.
3
In a medium mixing bowl, combine the Greek yogurt, lime juice, chili powder, cumin, garlic powder, sea salt, black pepper, and diced green chiles.
4
Add the shredded chicken to the bowl and stir until every piece is thoroughly coated in the creamy lime sauce.
5
Soften the corn tortillas by heating them in a dry skillet for 30 seconds per side until pliable.
6
Spoon the chicken mixture into the center of each tortilla, roll them up tightly, and place them seam-side down in the prepared dish.
7
Bake for 10 to 12 minutes until the tortillas are slightly crisp and the filling is hot.
8
Top with freshly chopped cilantro and serve immediately.