Description
These Chicken Lime Enchiladas are a flavorful twist on a classic Mexican favorite, featuring shredded chicken wrapped in warm flour tortillas, smothered in a creamy, tangy lime-infused sauce, and baked to bubbly perfection with melted cheese. Perfect for a hearty family dinner or special occasion, this dish combines savory spices with fresh garnishes for a deliciously satisfying meal.
Ingredients
Scale
Enchiladas
- 6 flour tortillas, burrito-sized (or 12 small tortillas)
- 3 cooked chicken breasts, shredded
- 12 ounces shredded Monterey Jack and cheddar cheese blend, divided
- 2 cloves garlic, pressed
Sauce
- ¼ cup butter
- 3 tablespoons cornstarch
- 1 ½ cups chicken broth
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 teaspoons ground cumin
- 1 jalapeño, seeded and chopped
- 1 teaspoon kosher salt
- 5 cranks fresh ground black pepper
- 1 lime, juiced
- 1 cup sour cream
Garnish
- Cilantro, chopped
- Shredded lettuce
- Diced tomato
- Avocado slices
Instructions
- Fill Tortillas: In a small bowl, combine the shredded chicken with 1 cup of the shredded cheese and the pressed garlic. Distribute the chicken mixture equally among the tortillas, then roll each tortilla tightly. Place the rolled tortillas seam-side down in a greased 9×9 inch baking dish to keep them from unrolling during baking.
- Make Sauce: In a small saucepan over medium heat, melt the butter. Whisk in the cornstarch and cook for 1 minute to form a roux. Gradually add the chicken broth while whisking constantly until the sauce thickens. Stir in onion powder, garlic powder, ground cumin, chopped jalapeño, lime juice, kosher salt, and freshly ground black pepper. Finally, mix in the sour cream and remove the saucepan from heat.
- Bake Enchiladas: Pour the creamy sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining shredded cheese on top. Bake uncovered in a preheated oven at 350°F (175°C) for 25-30 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from the oven and garnish with chopped cilantro, shredded lettuce, diced tomatoes, and avocado slices for freshness and texture. Serve hot and enjoy your delicious Chicken Lime Enchiladas.
Notes
- For a spicier dish, leave seeds in the jalapeño or add extra chopped jalapeño.
- Use corn tortillas for a gluten-free version, but make sure they are sturdy enough to roll without breaking.
- Shredded rotisserie chicken can be used to save time.
- Let the enchiladas rest for a few minutes after baking to allow the sauce to set slightly for easier serving.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
