Name: Creamy Chili-Lime Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked chicken breast; 0.25 cup plain Greek yogurt; 2 medium corn tortillas; 0.5 oz shredded Monterey Jack cheese; 0.25 cup tomato puree; 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; 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

Tender shredded chicken tossed in a zesty chili-lime yogurt sauce and baked inside corn tortillas with a bubbly layer of melted Monterey Jack cheese.

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NUTRITION

Protein

49.5g

Fat

10.7g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked chicken breast

0.25 cup plain Greek yogurt

2 medium corn tortillas

0.5 oz shredded Monterey Jack cheese

0.25 cup tomato puree

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

1 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small baking dish.
2
In a medium mixing bowl, combine the shredded chicken, Greek yogurt, lime juice, chili powder, cumin, garlic powder, salt, and pepper until well incorporated.
3
Soften the corn tortillas by heating them for 15 seconds in the microwave or on a dry skillet so they remain pliable.
4
Divide the chicken mixture evenly between the two tortillas, rolling them up tightly.
5
Place the rolled tortillas seam-side down in the baking dish and pour the tomato puree over the center.
6
Sprinkle the shredded Monterey Jack cheese evenly over the top of the enchiladas.
7
Bake for 12-15 minutes until the sauce is bubbling and the cheese is beautifully melted.
8
Remove from the oven and garnish with fresh cilantro before serving warm.