YOUR SOLIN GENERATED RECIPE
Creamy Chili-Lime Chicken Enchiladas
Tender shredded chicken tossed in a zesty lime-infused Greek yogurt sauce, rolled into corn tortillas and baked until the edges are golden and crisp.
INGREDIENTS
5 oz Cooked shredded chicken breast
2 medium Corn tortillas
0.25 cup Non-fat Greek yogurt
0.25 cup Green enchilada sauce
1 tbsp Fresh lime juice
0.5 tsp Chili powder
0.25 tsp Garlic powder
0.25 cup Diced bell pepper
0.25 cup Diced red onion
1 tbsp Fresh cilantro
0.25 tsp Sea salt
PREPARATION
Preheat your oven to 375°F (190°C).
In a medium mixing bowl, combine the shredded chicken, Greek yogurt, lime juice, chili powder, garlic powder, sea salt, diced bell pepper, and red onion until well incorporated.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until they are soft and pliable.
Spread 1 tablespoon of the green enchilada sauce across the bottom of a small oven-safe baking dish.
Place half of the chicken mixture into the center of each tortilla, roll them up tightly, and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas.
Bake for 15 to 20 minutes until the sauce is bubbling and the edges of the tortillas are slightly browned.
Remove from the oven and garnish with fresh cilantro before serving.