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If you love the zesty, creamy flavors of Mexican-inspired dishes, you’re going to absolutely flip for this Chicken Lime Enchiladas Recipe. It combines tender shredded chicken, a vibrant lime-infused sauce, and melted cheesy goodness all wrapped in warm tortillas. It’s the perfect meal for family dinners or when you want to impress friends with a dish that feels both comforting and refreshingly bright. Each bite bursts with flavor and texture, making it a guaranteed crowd-pleaser that you’ll want to make again and again.
Ingredients You’ll Need
This recipe strikes a beautiful balance with a handful of simple but essential ingredients. Every component has a role, from the juicy lime juice adding a tangy pop to the creamy sauce that brings everything together. Here’s what you’ll need to create this vibrant dish:
- 6 flour tortillas, burrito-sized (or 12 small tortillas): Soft and pliable wraps that hold the delicious filling perfectly.
- 3 cooked chicken breasts, shredded: Tender protein base that soaks up all the flavors.
- 12 ounces shredded Monterey Jack and cheddar cheese blend: A creamy, melty combo that adds richness and a little sharpness.
- 2 cloves garlic, pressed: Bright and aromatic to deepen the flavor profile.
- ¼ cup butter: Adds silkiness to the sauce and helps everything meld beautifully.
- 3 tablespoons cornstarch: For thickening the sauce to a luscious consistency.
- 1 ½ cups chicken broth: The base of the sauce—rich and flavorful, it keeps things moist.
- 2 teaspoons onion powder: Subtle savory notes that complement the garlic.
- 1 teaspoon garlic powder: An extra garlic hit to enhance depth.
- 2 teaspoons ground cumin: Warm, earthy spice giving a classic enchilada twist.
- 1 jalapeño, seeded and chopped: Just enough gentle heat and fresh brightness without overwhelming the dish.
- 1 teaspoon kosher salt: Balances all the flavors perfectly.
- 5 cranks fresh ground black pepper: Adds subtle spice and freshness.
- 1 lime, juiced: The star ingredient—its citrusy zip amps up the brightness and ties everything together.
- 1 cup sour cream: Creamy, tangy richness that mellows the spices and thickens the sauce.
- Cilantro, lettuce, tomato, and avocado for garnish: Fresh and colorful toppings to add texture and vibrancy.
How to Make Chicken Lime Enchiladas Recipe
Step 1: Fill Tortillas
Start by mixing the shredded chicken, a cup of the cheese blend, and pressed garlic in a small bowl. This filling is the heart of the dish, combining creamy cheese with fragrant garlic and juicy chicken. Then, liberally fill each tortilla with the mixture and roll up tightly, ensuring every bite is packed with flavor. Place the rolled tortillas seam-side down in a greased 9×9 inch baking dish to keep them secure as they bake.
Step 2: Make the Sauce
This sauce makes the Chicken Lime Enchiladas Recipe truly stand out. In a small saucepan over medium heat, melt the butter and whisk in the cornstarch, cooking it for about a minute to remove the raw flavor. Gradually add the chicken broth while whisking constantly; this keeps the sauce silky and free of lumps. Once it thickens, stir in onion powder, garlic powder, cumin, the chopped jalapeño, lime juice, salt, and pepper. The combination results in a sauce that is creamy, tangy, and just a little spicy. Finish by stirring in the sour cream to give it that rich smoothness before removing it from heat.
Step 3: Bake Enchiladas
Pour the luscious sauce over the assembled tortillas in your baking dish. Sprinkle the remaining cheese blend generously on top to ensure a gooey, bubbly finish. Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes. The sauce will bubble and thicken, and the cheese melts into a golden, irresistible topping that signals your enchiladas are ready to enjoy.
Step 4: Serve
Once baked, these enchiladas are ready to be topped with fresh, crisp garnishes and served immediately. The hot, cheesy roll-ups combined with the cool, vibrant toppings create a stunning medley of textures and flavors on your plate.
How to Serve Chicken Lime Enchiladas Recipe
Garnishes
Fresh garnishes are key to accentuating the flavors of this Chicken Lime Enchiladas Recipe. Chopped cilantro adds a burst of herbal freshness, shredded lettuce brings a crisp bite, diced tomatoes contribute juiciness, and creamy slices of avocado provide cool, buttery contrast. These elements create a delightful interplay with the warm, cheesy enchiladas.
Side Dishes
To complete your meal, consider pairing the enchiladas with simple sides that complement the dish without stealing the spotlight. Mexican rice or cilantro lime rice is a classic choice that harmonizes beautifully. A fresh black bean salad or charred corn salsa adds color and texture. You could also serve a light, crunchy slaw for a refreshing counterpoint.
Creative Ways to Present
If you’re entertaining or simply want to jazz up the presentation, try baking the enchiladas in individual ramekins for personalized portions. Layering them in a casserole dish is another option for a family-style serving. Adding a drizzle of crema or a sprinkle of cotija cheese right before serving adds a gourmet touch. Don’t forget a wedge of lime on the side for that extra citrus squeeze at the table!
Make Ahead and Storage
Storing Leftovers
This Chicken Lime Enchiladas Recipe keeps wonderfully in the fridge for up to 3 days. Store any leftovers in an airtight container to maintain moisture and prevent odors from seeping in. Reheat gently to keep the textures intact—nothing beats a warm, cheesy bite after the first round!
Freezing
If you want to enjoy this dish later, the enchiladas freeze beautifully. After baking, allow them to cool completely, then cover tightly with foil and plastic wrap to avoid freezer burn. They’ll stay delicious for up to 2 months. When ready, thaw in the fridge overnight for best results before reheating.
Reheating
To reheat, place the enchiladas in an oven-safe dish covered with foil and warm at 350°F (175°C) for 15-20 minutes, or until heated through. Avoid microwaving if possible, as baking keeps the cheesy topping melty and the tortillas perfectly tender rather than rubbery.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas bring an authentic touch and a slightly different texture. Just be sure to warm them before filling so they bend easily without cracking.
Is this recipe very spicy?
The jalapeño adds a mild heat that’s balanced by the creamy sauce and lime juice. If you want it milder, simply omit the jalapeño or reduce the amount used.
Can I substitute the chicken with another protein?
Yes, shredded turkey or even cooked beans work well as alternatives. Just keep in mind that the flavors and texture will vary slightly.
What if I don’t have Monterey Jack and cheddar cheese blend?
Feel free to use any good melting cheeses you have on hand, such as mozzarella combined with a sharper cheese like smoked gouda or even pepper jack for a bit more spice.
Can I make the sauce ahead of time?
Definitely! You can prepare the sauce a day ahead and store it in the fridge. Just reheat it gently on the stove before pouring over the enchiladas to bake.
Final Thoughts
Cooking and sharing this Chicken Lime Enchiladas Recipe is like inviting a fiesta right into your kitchen. The harmonious blend of creamy, tangy, and hearty flavors makes it a standout meal that’s sure to become a favorite in your recipe rotation. So gather your ingredients, roll up those tortillas, and get ready to delight your taste buds with every cheesy, lime-kissed bite!
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Print
Chicken Lime Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Chicken Lime Enchiladas are a flavorful and creamy Mexican-inspired dish combining shredded chicken, cheese, and a tangy lime-infused sauce. Perfectly baked to bubbly perfection and garnished with fresh cilantro, lettuce, tomato, and avocado, this recipe is ideal for a satisfying family meal.
Ingredients
Enchiladas
- 6 flour tortillas, burrito-sized (or 12 small tortillas)
- 3 cooked chicken breasts, shredded
- 12 ounces shredded Monterey Jack and cheddar cheese blend
- 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
- Lettuce
- Tomato
- Avocado
Instructions
- Fill Tortillas: In a small bowl, combine the shredded cooked chicken, 1 cup of the shredded Monterey Jack and cheddar cheese blend, and the pressed garlic cloves. Evenly distribute this chicken mixture onto each tortilla and roll them up tightly. Arrange the rolled tortillas seam-side down in a greased 9×9 inch baking dish.
- Make Sauce: In a small saucepan over medium heat, melt the butter. Whisk in the cornstarch and cook for about 1 minute to form a roux. Gradually whisk in the chicken broth, stirring constantly until the sauce thickens. Add the onion powder, garlic powder, ground cumin, chopped jalapeño, freshly squeezed lime juice, kosher salt, and black pepper. Stir in the sour cream thoroughly, then remove the saucepan from heat.
- Bake Enchiladas: Pour the prepared sauce evenly over the filled tortillas in the baking dish. Sprinkle the remaining shredded cheese on top. Place the dish uncovered in a preheated oven at 350°F (175°C) and bake for 25-30 minutes, or until the cheese is fully melted and bubbly.
- Serve: Remove the enchiladas from the oven and garnish with freshly chopped cilantro, shredded lettuce, diced tomatoes, and slices of avocado. Serve warm and enjoy!
Notes
- You can substitute flour tortillas with corn tortillas if desired, but be sure to soften them beforehand to avoid cracking.
- Adjust the amount of jalapeño according to your preferred spice level.
- Leftover enchiladas can be refrigerated in an airtight container for up to 3 days and reheated in the oven.
- For a lighter version, consider using reduced-fat cheese and sour cream.
