If you’re craving a meal that’s bright, zesty, and incredibly comforting, this Chicken Lime Enchiladas Recipe is about to become your new favorite. Imagine tender chicken mingled with tangy lime, creamy cheese, and vibrant cilantro, all bundled up in soft tortillas and baked under a blanket of melty cheese and green enchilada sauce. Whether you’re feeding a family or hosting friends, this dish is guaranteed to wow with its punchy flavors and cozy vibes. Let’s dive in!
Ingredients You’ll Need
One of the best things about this Chicken Lime Enchiladas Recipe is how simple the ingredient list is. Each component adds its own special touch—whether it’s the creaminess from the cheeses or the fresh pop of lime and cilantro. Here’s what you’ll need, along with some helpful tips:
- Cooked, shredded chicken breast (2 cups): Rotisserie chicken works perfectly for convenience and flavor.
- Shredded Monterey Jack or pepper jack cheese (1 1/2 cups, divided): Pepper jack gives a subtle kick; use Monterey Jack for a milder experience.
- Sour cream (1/4 cup): Adds creaminess and a little tang to the filling.
- Cream cheese, softened (1/4 cup): Blends smoothly for a rich, velvety filling.
- Chopped fresh cilantro (1/4 cup): For that unmistakable fresh, herby flavor.
- Juice and zest of 1 lime: Lime brings brightness to every bite—don’t skip the zest!
- Cumin (1 teaspoon): Adds warm, earthy depth to the chicken mixture.
- Garlic powder (1/2 teaspoon): For a subtle hint of garlicky goodness.
- Salt (1/2 teaspoon): Enhances all the other flavors; taste and adjust if needed.
- Flour tortillas, 8-inch (8): Soft and easy to roll, but you can swap for corn if you prefer.
- Green enchilada sauce (1 10-oz can): A tangy, mild sauce that ties everything together.
- Sliced green onions and extra lime wedges for garnish: These make the finished dish look and taste extra fresh.
How to Make Chicken Lime Enchiladas Recipe
Step 1: Prepare the Filling
Start by grabbing a large mixing bowl and combining your shredded chicken, 1 cup of the cheese, sour cream, cream cheese, cilantro, lime juice, lime zest, cumin, garlic powder, and salt. Stir everything together until you have a creamy, fragrant mixture. The lime and cilantro should be nice and aromatic, promising a burst of flavor in every bite.
Step 2: Fill and Roll the Tortillas
Lay out your tortillas and spoon about 1/4 cup of the chicken mixture into the center of each one. Roll them up tightly, tucking in the sides if you like, then place them seam-side down in a lightly greased 9×13-inch baking dish. This keeps the filling snug and ready for baking.
Step 3: Add Sauce and Cheese
Once all your enchiladas are nestled in the dish, pour the green enchilada sauce evenly over the top. Sprinkle the remaining 1/2 cup of cheese over everything. The sauce will soak into the tortillas as they bake, and the cheese will melt into gooey, golden perfection.
Step 4: Bake
Cover your baking dish with foil and bake at 375°F for 20 minutes. Then, remove the foil and continue baking for another 8 to 10 minutes, or until the cheese is melted and bubbly. This finishing step gives the enchiladas that irresistible cheesy crust and ensures everything is heated through.
Step 5: Garnish and Serve
Once out of the oven, sprinkle sliced green onions on top and add lime wedges on the side. The freshness from the garnish balances the creamy, cheesy filling and adds a burst of color to your Chicken Lime Enchiladas Recipe.
How to Serve Chicken Lime Enchiladas Recipe
Garnishes
Garnishing is where you can get creative! Sliced green onions add a crisp, mild onion flavor, while extra lime wedges let each person amp up the citrusy zing. A sprinkle of fresh cilantro or thinly sliced jalapeños will bring even more color and kick to every plate.
Side Dishes
Chicken Lime Enchiladas Recipe pairs beautifully with sides like Mexican rice, refried beans, or a simple avocado salad. For something refreshing, try a corn and black bean salsa, or keep it classic with tortilla chips and guacamole.
Creative Ways to Present
For a fun twist, serve individual portions on colorful plates with a drizzle of extra enchilada sauce or a dollop of sour cream on the side. You can also create an enchilada bar, letting guests choose their own toppings—think diced tomatoes, sliced radishes, or even a sprinkle of cotija cheese.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Chicken Lime Enchiladas Recipe, simply cover the baking dish tightly with foil or transfer the enchiladas to an airtight container. They’ll stay fresh in the fridge for up to three days without losing their flavor or texture.
Freezing
To freeze, assemble the enchiladas as directed (but don’t bake), cover well with both plastic wrap and foil, and freeze for up to three months. When ready to enjoy, thaw overnight in the refrigerator and bake as directed, adding a few extra minutes if needed.
Reheating
Reheat single portions in the microwave until hot, or rewarm a whole pan in the oven at 350°F, covered with foil, for about 15 to 20 minutes. The flavors meld even more after a day or two, making leftovers just as delicious as the first time around!
FAQs
Can I make Chicken Lime Enchiladas Recipe with corn tortillas?
Absolutely! Corn tortillas work beautifully, especially if you’re looking for a more traditional flavor. Just warm them first to prevent cracking as you roll.
What’s the best way to shred chicken for this recipe?
You can use two forks to shred cooked chicken breast, or for a shortcut, pulse the chicken in a stand mixer with a paddle attachment. Rotisserie chicken is a quick, flavorful option, too.
Can I make this recipe ahead of time?
Yes! Assemble the enchiladas up to a day in advance, cover tightly, and refrigerate. When you’re ready to bake, just add a few extra minutes to the baking time if they’re going into the oven cold.
How can I make the filling spicier?
If you love heat, add some diced jalapeños or canned green chiles to the chicken mixture. Pepper jack cheese will also add a little extra kick.
Is there a dairy-free option for this recipe?
You can substitute your favorite dairy-free cheeses and sour cream alternatives. The result will still be creamy and flavorful, making Chicken Lime Enchiladas Recipe accessible to everyone!
Final Thoughts
If you’re ready for a meal that brings together the vibrant flavors of lime, tender chicken, and creamy cheese, give this Chicken Lime Enchiladas Recipe a try. It’s simple enough for a weeknight but special enough for entertaining. I can’t wait for you to taste just how zesty and comforting these enchiladas are—let me know how they turn out in your kitchen!
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Chicken Lime Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 4 servings (2 enchiladas each) 1x
- Diet: Non-Vegetarian
Description
These Chicken Lime Enchiladas combine tender shredded chicken with a creamy, zesty lime-infused filling, wrapped in soft tortillas, smothered in flavorful green enchilada sauce, and baked to bubbly perfection. A delightful Mexican-inspired main course perfect for an easy and satisfying dinner.
Ingredients
Filling
- 2 cups cooked, shredded chicken breast
- 1 cup shredded Monterey Jack or pepper jack cheese
- 1/4 cup sour cream
- 1/4 cup cream cheese, softened
- 1/4 cup chopped fresh cilantro
- Juice and zest of 1 lime
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Tortillas and Sauce
- 8 flour tortillas (8-inch)
- 1 (10 oz) can green enchilada sauce
Garnishes
- Sliced green onions
- Extra lime wedges
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Make the Filling: In a large bowl, combine the shredded chicken, 1 cup of shredded cheese, sour cream, softened cream cheese, chopped cilantro, lime juice and zest, cumin, garlic powder, and salt. Stir thoroughly until all ingredients are evenly mixed and the filling is creamy.
- Assemble Enchiladas: Spoon about 1/4 cup of the chicken mixture onto each tortilla. Roll each tortilla tightly around the filling and place them seam-side down in the prepared baking dish to keep them sealed during baking.
- Add Sauce and Cheese: Pour the green enchilada sauce evenly over all the rolled enchiladas, ensuring they are well-coated. Then sprinkle the remaining 1/2 cup of shredded cheese evenly on top to create a cheesy crust when baked.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes, allowing the flavors to meld and the filling to heat through.
- Brown the Cheese: Remove the foil and return the dish to the oven. Bake for an additional 8 to 10 minutes until the cheese on top is melted, bubbly, and lightly browned.
- Garnish and Serve: Once baked, garnish with sliced green onions and serve immediately with extra lime wedges for squeezing fresh lime juice over the enchiladas to brighten the flavors.
Notes
- For an extra spicy kick, mix in diced green chiles or jalapeños to the filling.
- You can substitute corn tortillas for the flour ones; warm them before filling to prevent cracking during rolling.
- Leftover enchiladas store well refrigerated for up to 3 days and can be reheated covered in the oven or microwave.
- Use pepper jack cheese for a bit more heat and flavor complexity.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg
