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
Scale
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
