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
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
- 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.
